Turkey Fettuccine with Tomatoes Broccoli & Basil


Servings: 4


  • 1 lemon, zested and juiced
  • 2 tablespoon pine nuts
  • 30 grams finely grated Parmesan cheese
  • 1 tablespoon Gourmet Garden Garlic Cold Blended Paste , or freshly chopped garlic, Cold Blended Paste ,
  • 1/2 tablespoon Gourmet Garden Lightly Dried Basil, Lightly Dried
  • 80 mililiters olive oil
  • 500 grams Fettuccine
  • 600 grams turkey breast fillets, sliced
  • 1 punnet cherry tomatoes, halved
  • 1 large sprig of broccoli, cut into small florets
  • Salt and black pepper
  • Grated Parmesan Cheese, to serve


(per Serving)

Nutrition information coming soon.


  • 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.