Ingredients
Scale
- 4 ounces thinly sliced turkey
- 1 pound long cut pasta
- 1 bunch asparagus, ends trimmed and chopped
- 1 cup basil pesto, homemade or store-bought
- 1 jalapeño, seeded if desired, and chopped
- 3/4 cup whole milk ricotta cheese
- Zest and juice of 1 lemon
- Kosher salt and pepper
- 1 tablespoon chopped fresh chives
- Grated parmesan, for serving
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Arrange turkey slices on the baking sheet and bake for 8–10 minutes until crispy.
- Boil salted water in a large pot; cook pasta according to package instructions. In the last 2–3 minutes, add asparagus.
- Reserve 1 cup of pasta water before draining the mixture.
- In a mixing bowl, combine hot pasta and asparagus with pesto, jalapeño, ricotta, lemon zest, lemon juice, and reserved pasta water until creamy. Season to taste.
- Serve topped with crispy turkey slices and garnish with fresh chives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg