Cheese Tortellini in a Turkey Pesto Sauce Free Recipe
By Kristin Omdahl
I made the pesto sauce ahead of time, and on a whim thought why do I only add ground meat into tomato sauce? Why can’t I add it to pesto as well? And it was so incredibly delicious I will be definitely be making this again! Enjoy 🙂
1 lb ground white turkey breast
1 TBSP coconut oil
1 lb cheese tortellini
1 garlic clove crushed
1 cup pesto sauce (see recipe below)
1 tsp Himalayan pink salt
1/4 cup grated Parmesan cheese
Boil the tortellini based on package instructions, drain and leave in colander until sauce is complete. Brown ground turkey in coconut oil over medium heat. When halfway cooked, add the garlic and salt. Once it is no longer pink, take it off the heat and add the pesto sauce. Toss to combine. Add the tortelliini and gently toss again. Sprinkle with cheese and Enjoy!
1 cup basil leaves
1/2 cup flat parsely leaves
2 cloves garlic, crushed
1 lemon, juice and zest
1/3 cup pine nuts (toasted)
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Blend first 4 ingredients in food processor. Add remaining ingredients and pulse until coarsely chopped. Easy Peasy!
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