Craving a tasty, nutrient-packed meal that won’t take hours to prepare? Look no further than this Turkey and White Bean Pasta recipe! With savoury ground turkey, fresh baby spinach, and a puréed white pea bean pesto sauce, this pasta uses few ingredients but is bursting with delicious flavours.
- 8 oz. (225 g) pappardelle pasta
- 1 lb. (500 g) ground turkey
- 1 can (19oz/540 mL) white pea beans, drained and rinsed, divided
- ⅓ cup (75 mL) basil pesto sauce
- ¼ cup (60 mL) olive oil
- 3 cups (375 mL) baby spinach
- Salt and pepper to taste
- Optional garnishes: Grated Parmesan cheese, toasted bread crumbs, fresh basil, crushed chili flakes
Cook pappardelle pasta as per package directions. Reserve 1/2 cup cooking water. Drain and set aside.
While pasta cooks, in a large skillet or non-stick pan over medium-high heat, cook ground turkey; 6-8 minutes or until browned and no longer pink.
Add 1/2 a can of white pea beans to a food processor with pesto and olive oil. Purée for 2-3 minutes, or until no clumps remain and mixture is smooth.
Transfer bean pesto to a medium-sized saucepan set over medium heat. Whisk in reserved pasta cooking water, salt and pepper. Warm mixture, 1-2 minutes. Add baby spinach and cook until wilted, 2-3 minutes. Remove from heat.
To a large serving bowl add pasta, cooked turkey, and remaining white pea beans. Pour over bean pesto sauce and toss to coat. Divide pasta among 4 serving bowls and top with garnishes.
Don’t have pappardelle? Try this recipe with tagliatelle, linguine or fettuccine noodles instead!
Want a thinner or thicker sauce? Use less or more reserved pasta cooking water to get your bean pesto sauce to the perfect consistency.
Thanks to the versatility of beans you can also make this recipe with white kidney beans or Great Northern beans.
- Serving Size: 1 serving
- Calories: 628
- Sugar: 3g
- Sodium: 448mg
- Fat: 31g
- Saturated Fat: 6g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 674mg
- Cholesterol: 84g
Keywords: white bean turkey pasta