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Turkey pasta salad with ricotta pesto

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 300g dried wholemeal penne pasta
  • 200g green beans, trimmed, cut into 3cm lengths
  • 1/2 cup no-added-fat semi-dried tomatoes, thinly sliced (see note)
  • 150g sliced smoked turkey, chopped
  • Small fresh basil leaves, to serve

Ricotta pesto

  • 1/2 cup reduced-fat ricotta cheese
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon finely grated lemon rind
  • 1 garlic clove, crushed
  • 1 tablespoon lemon juice

Method

  • 1
    Cook pasta in a large saucepan of boiling, lightly salted water, following packet directions, until tender, adding beans for last 2 minutes of cooking. Drain. Refresh under cold water. Transfer to a large bowl.
  • 2
    Meanwhile, make pesto Combine ricotta, basil, chives, lemon rind, garlic and lemon juice in a bowl. Stir in 1 to 2 tablespoons hot water until mixture is slightly thinner, adding more water if necessary.
  • 3
    Add ricotta pesto to pasta and beans. Add tomato and turkey. Toss to combine. Season with pepper. Serve with basil.

Source: taste.com.au

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