Go Back
+ servings

Turkey Pesto Pasta

My Turkey Pesto Pasta recipe takes only 30 minutes to make, and uses leftover turkey, pesto, spaghetti, and other vegetables to transform into an Italian-American easy dinner!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 370kcal
Author Katie


  • Stove Top


  • 8 oz. Spaghetti Pasta
  • 1 tablespoon Olive oil
  • 1 tablespoon Salted butter
  • 1 Garlic clove thinly sliced
  • 1 cup Frozen peas
  • ½ cup Pesto
  • ¼ cup Smoked sun-dried tomatoes
  • 2 cups Shredded turkey cooked
  • 1 cup Spinach chopped
  • ½ cup Parmesan cheese shredded
  • 1 cup Reserved pasta water


  • Cook spaghetti according to package. Cook it 2 minutes less than required. Make sure to RESERVE 1 cup of pasta water before draining. Once cooked, set to the side until needed.
  • In a large skillet heat olive oil, butter, and garlic on medium-high heat for 2 minutes. Then add frozen peas and sun-dried tomatoes. Cook for 2-3 minutes until peas are defrosted.
  • Then add the pesto, 2 cups cooked turkey to the skillet as well as ½ cup of reserved pasta water. Stir until incorporated then add pasta and Parmesan cheese. Mix well and if needed add the remaining pasta water to the skillet. Serve pasta and garnish with additional parmesan cheese and fresh basil.


  • Garnish - I love to use fresh chiffonade basil and more Parmesan cheese for garnish.
  • Turkey - If you don't have leftover turkey on hand you can use cooked ground turkey. Simply cook the ground turkey before the garlic.
  • Pesto - You can use fresh, freshly frozen that you thaw, or even a store bought pesto.


Serving: 1c | Calories: 370kcal | Carbohydrates: 37g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 399mg | Potassium: 413mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1252IU | Vitamin C: 13mg | Calcium: 161mg | Iron: 2mg