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Turkey and Broccoli Pesto Pasta 21 September, 2015 | Appetizers & sides, Dessert, Vegetarian, Paleo

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  • 2 cups broccoli florets and stems
  • 3 garlic cloves
  • ½ cup macadamia nuts
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon sea salt
  • 2 tablespoon lemon juice
  • ½ cup extra-virgin olive oil
  • 16 oz brown rice penne or spirals
  • 1 ½ pound of ground turkey


Preheat oven to 425°F. Lay broccoli on sheet pan in a single layer and roast in preheated oven 10-15 minutes, until cooked through and beginning to brown. Transfer to food processor and add all remaining ingredients except olive oil. Pulse for 5 seconds 2-3 times. Add olive oil and process for 20-20 seconds or until smooth. Taste and adjust salt and lemon juice.

Cook pasta according to manufacturer’s direction, drain and set aside. In a large skillet over medium heat, warm 1 tablespoon cooking oil of your choice.  Add ground turkey, using a spoon to break up pieces, and cook, 8-10 minutes or until fully cooked. Remove from heat and stir in pasta and pesto. Serve warm with additional parmesan for topping, if desired. 

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