Turkey pasta salad with ricotta pesto is a lower-GI meal that is delicious, easy and healthy.
Ingredients
- 300g dried wholemeal penne pasta
- 200g green beans, trimmed, cut into 3cm lengths
- 1/2 cup no-added-fat semi-dried tomatoes, thinly sliced (see note)
- 150g sliced smoked turkey, chopped
- Small fresh basil leaves, to serve
Ricotta pesto
- 1/2 cup reduced-fat ricotta cheese
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon finely grated lemon rind
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
Method
- Step 1Cook pasta in a large saucepan of boiling, lightly salted water, following packet directions, until tender, adding beans for last 2 minutes of cooking. Drain. Refresh under cold water. Transfer to a large bowl.
- Step 2Meanwhile, make pesto Combine ricotta, basil, chives, lemon rind, garlic and lemon juice in a bowl. Stir in 1 to 2 tablespoons hot water until mixture is slightly thinner, adding more water if necessary.
- Step 3Add ricotta pesto to pasta and beans. Add tomato and turkey. Toss to combine. Season with pepper. Serve with basil.
Nutrition
1706 kj
Energy
6.8g
Fat Total
2.5g
Saturated Fat
11.4g
Fibre
26.7g
Protein
38mg
Cholesterol
205mg
Sodium
53g
Carbs (total)
All nutrition values are per serve
Notes
No-added-fat semi-dried tomatoes are available from most supermarket delis.
- Author: Chrissy Freer
- Image credit: Rob Palmer
- Publication: Super Food Ideas
0