Grammy's Kitchen · Pesto Pasta · Turkey, Pesto & Broccoli Pasta
One of 155 pesto pasta recipes we measured
from www.eatingwell.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 4 cooks on www.eatingwell.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 6 ounces whole-wheat fusilli pasta |
| 184 g | 3 cups small broccoli florets (6 1/2 oz.) |
| 227 g | 2 cups shredded cooked turkey or chicken (8 oz.) |
| 242 g | 1 cup grape tomatoes, halved |
| 0.75 cup prepared pesto | |
| 15 g | 1 tablespoon lemon juice |
| 1 g | 0.125 teaspoon salt |
| 25 g | 0.25 cup grated Parmesan cheese |
| 1 g | 0.25 teaspoon freshly cracked black pepper |
Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This dish is AMAZING!! I added fresh chopped spinach and used veggie pasta. It’s a great comfort food without feeling heavy. Highly recommend and so glad I found this!” — a cook, 5★
“Great healthy recipe to use up left over turkey. I made the pesto from scratch, roasted the broccoli and used Catelli Supergreens fusilli. Delicious” — a cook, 5★