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Lemon-Walnut Pesto Rotini and Turkey

Lemon-Walnut Pesto Rotini and Turkey
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 box Banza rotini
  • 1 cup packed spinach
  • ¼ cup walnuts
  • ¼ cup parmesan cheese, plus more for garnish
  • 1 small garlic clove
  • ½ teaspoon salt, divided
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons olive oil
  • Water if necessary
  • 1 ½ cup diced leftover turkey
Instructions
  1. Bring a large pot of water to a rolling boil. Season with salt. It should taste like the sea. Cook pasta according to package directions. Reserve ½ cup of starch cooking liquid.
  2. In a blender, add spinach walnuts, ¼ parmesan, garlic, ¼ teaspoon salt, lemon zest and juice. Pulse until the mixture is roughly chopped. Use a spoon to scrape down the sides as necessary. Continue to pulse while slowly adding in olive oil, again, use a spoon to scrape down the sides as necessary. Pulse until the mixture has a pesto consistency. If necessary, add a teaspoon of water to loosen pesto up. Season to taste with salt and pepper.
  3. When pasta is done cooking, drain and add to a serving bowl. Top with remaining salt, pesto and turkey. Toss until combined. If necessary, add a little bit of starchy cooking water to loosen the sauce up. Season to taste with salt and pepper. Garnish with parmesan cheese.

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