Creamy Turkey Pesto Pasta

Prepared with pecans and a medley of fresh herbs, this rich and creamy holiday-inspired turkey pasta makes an easy festive dinner.

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Ingredients

12 oz	No Yolks® Broad Noodles
2	cloves garlic
3/4 cup	packed fresh parsley leaves
1/4 cup	packed fresh mint leaves
1/4 cup	packed fresh sage leaves
1 Tbsp	fresh rosemary leaves
1 cup	grated Parmesan cheese, divided
1 cup	toasted pecan pieces, divided
1 tsp	salt, divided
1 tsp	black pepper, divided
1/2 cup	olive oil
1 Tbsp	freshly grated lemon zest
3 Tbsps	freshly squeezed lemon juice
1 1/2 lbs	turkey breast, cut into 1 1/2-inch chunks
2 Tbsps	butter
1	onion, sliced
1 cup	heavy or whipping (35%) cream
1/2 cup	sliced drained jarred roasted red peppers
2 Tbsps	finely chopped fresh parsley

To food processor, add garlic and pulse until minced. Add parsley, mint, sage, rosemary, half the Parmesan, half the pecans, 1/2 tsp salt and 1/2 tsp pepper. Mix until blended. Drizzle in oil and blend until smooth. Add lemon zest and lemon juice; pulse to combine.
Cook noodles according to package directions. Reserve 1/4 cup cooking liquid; drain noodles.
Meanwhile, season turkey with remaining salt and remaining pepper.
In large skillet set over medium-high heat, melt butter. Add turkey and cook, stirring occasionally, for 5 to 8 minutes or until starting to brown. Stir in onion. Cook, stirring occasionally, for 3 to 5 minutes or until onion is starting to soften. Stir in cream and roasted red peppers; bring to a boil. Reduce heat to medium. Cook, stirring frequently, for 2 to 3 minutes or until starting to thicken.
Add pesto, noodles and reserved cooking liquid. Cook, stirring frequently, for 1 to 2 minutes or until well coated and sauce clings to noodles.
Top with remaining Parmesan, remaining pecans and parsley.

Substitute roasted red peppers with 1 cup halved grape tomatoes or 1/3 cup finely chopped drained oil-packed sun-dried tomatoes.