Turkey Pesto Pappardelle
|Frozen spinach||10 Ounce, thawed|
|Fresh basil leaves||1⁄2 Cup (8 tbs), packed|
|Olive oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely minced|
|Skinless boneless turkey breast||2 Pound|
|Pappardelle noodles||12 Ounce, cooked|
|Parmesan cheese||4 Ounce|
|Pine nuts||4 Ounce|
Press as much liquid as possible from the spinach.
Assemble the spinach, basil, oil, lemon juice and garlic and chop in a food processor until the mixture is well blended and smooth to create the pesto sauce.
Cut the turkey into slices approximately one-half inch thick.
Coat the grill with cooking spray and preheat for 5 minutes.
Grill the turkey, in batches if necessary for 5-7 minutes, or until fully cooked.
In the meantime, toss the pesto with the noodles and divide evenly among 6 dinner plates.
Add the cooked turkey slices on top and sprinkle with the Parmesan cheese and pine nuts.