Preparation
- 1 Make a herb pesto by combining the lemon juice, zest, pine nuts, Parmesan, Gourmet Garden Garlic and Lightly Dried Basil in a food processor. Process to a paste, with the motor running slowly. Add oil to make a smooth, slightly oily pesto.
- 2 Cook fettuccine in a large saucepan of well salted water for about 11 minutes, until al dente. Drain and set aside. Blanch broccoli in a saucepan, drain and set aside.
- 3 In a non-stick pan, cook turkey breast until golden and cooked through and remove from pan.
- 4 Toss together the drained pasta, cooked turkey, broccoli, tomatoes and enough pesto to coat the pasta. Check seasoning adding extra salt and pepper if needed. Serve with extra Parmesan.
