1 Pound Farfalle Pasta
1 Pound Lean Ground Turkey
1 Cup Arugula
2 Tbsp Chopped Basil
1 Small Onion Chopped
1/2 Cup Chopped Mushrooms
1 1/2 Cups Cream
1/4 Cup Parmesan Cheese
2 Tbsp Pesto
3 Garlic Coves
1 Lemon
Pinch of Salt & Peeper
2 Tbsp Olive Oil
Bring water to boil in a large pot. When boiling add a pinch of salt and some olive oil and drop in the pasta. Cook until al dente.
In a saucepan, pour 2 Tbsp olive oil and saute the onion, mushrooms, garlic and turkey. When turkey is cooked through and onions are soft add the cream, basil, juice of half the lemon and parmesan cheese. Let it bubble up and thicken about 2 minutes and then add the pesto and arugula.
Stir and let the arugula wilt a minute or so and serve with an extra lemon wedge and parmesan cheese.
Hope you enjoy!
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