Brooklyn Maple, from Kentucky Legend, joined us today for our weekly What's Cookin'? segment.  This week's recipe is a fun twist on spaghetti.  It's Creamy Pesto & Turkey Spaghetti.  Now, I know what you may be thinking.  Turkey?  With spaghetti?  I thought the same thing too, but this looks scrumptious.

Kentucky Legend
Kentucky Legend


8 oz spaghetti

2 tbsp olive oil

3 cloves garlic, thinly sliced

1 cup Kentucky Legend Quarter Turkey Breast, diced

1/4 cup prepared basil pesto

1/4 cup finely chopped sun-dried tomatoes

3/4 cup 35% 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.

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