Italian · Serves 2
with Blistered Grape Tomatoes
Prepare to upgrade your weekly pasta night rotation with this creamy-meets-meaty pasta night. You’ll start with a base of al dente penne, then toss in blistered tomatoes and ground turkey. Mix in a homemade creamy pesto sauce (all in just 20 minutes!) and—wait for it—we’ll give you a penne for your thoughts on how delicious it is.
Bring a medium pot of salted water to a boil (use large pot for 4 servings). Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
Meanwhile, wash and dry produce. Halve tomatoes lengthwise. Peel and mince or grate garlic.
Heat a drizzle of oil in a large pan over high heat. Once pan is hot, add tomatoes; cook, stirring occasionally, until softened and cooked through, 2-3 minutes. Season with salt and pepper. Remove from heat; transfer to a small bowl. Wipe out pan.
Heat another drizzle of oil in same pan over medium-high heat. Add turkey* and ½ tsp salt (1 tsp for 4 servings). Cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes.
Add garlic and cook, stirring, until fragrant, 1 minute.
Stir in stock concentrate and ¼ cup plain water (1⁄3 cup for 4); cook until water has absorbed and turkey is cooked through, 1-2 minutes.
Reduce heat to medium low; stir in cream sauce base, pesto, sour cream, 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup pasta cooking water (1⁄3 cup for 4) until combined. (TIP: Ladle pasta cooking water straight from the pot if pasta isn’t finished cooking yet). Season with salt and pepper.
Stir drained penne into pan with sauce; toss to coat. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide penne between plates; top with tomatoes and serve.
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