Creamy Pesto and Turkey Spaghetti

Perfect for a date-night dinner, this rich and creamy spaghetti is quick to prepare and delivers delicious flavors.


  • 1 cup (8 oz) Kentucky Legend Quarter Sliced Turkey, diced
  • 8 oz spaghetti
  • 2 tbsp olive oil
  • 3 cloves garlic, thinly sliced
  • 1/4 cup prepared basil pesto
  • 1/4 cup finely chopped sun-dried tomatoes
  • 3/4 cup heavy cream
  • 1/3 cup grated Parmesan cheese, divided
  • 2 tbsp thinly sliced fresh basil
  • 2 tbsp toasted pine nuts


  1. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.
  2. Meanwhile, heat oil in large skillet set over medium heat; cook garlic for 1 to 2 minutes or until golden and fragrant. Add turkey, pesto and sun-dried tomatoes; cook for 1 to 2 minutes or until well coated.
  3. Stir in cream; bring to boil. Cook for 3 to 5 minutes or until thickened slightly.
  4. Toss pasta with sauce and reserved cooking liquid until pasta is well coated. Stir in half of the Parmesan.
  5. Divide among 4 plates. Top with remaining Parmesan, basil and pine nuts.

Tip: Substitute linguine or fettuccine for spaghetti.

Nutrition Information

Nutrition Facts
Per 1/4 of recipe
Calories 600
Fat 37g
Saturated Fat 14g
Cholesterol 85mg
Sodium 700mg
Carbohydrate 49g
Fiber 2g
Sugars 3g
Protein 20g
prep time
10 MIN
total time
30 MIN