Conchiglie with Turkey, Creamy Pesto and Peas


  • 200g Conchiglie pasta
  • 125g Frozen peas
  • 1 tbsp Olive oil
  • 150g turkey breasts, cut into long thin strips
  • Salt
  • Black Pepper
  • 100ml Double cream
  • 4 tbsp Sacla’ Classic Basil Pesto
  • 2 tbsp Parmesan
  • A handful of Basil leaves, to garnish


  1. In a large pan of boiling, salted water, cook the pasta to your liking
  2. Add the peas for the last 2 minutes of cooking time
  3. Drain well, reserving a few spoonfuls of the cooking water
  4. In a large frying pan heat the oil over a high heat
  5. Season the turkey fillets with salt and pepper, then fry them for 3 minutes until brown
  6. Turn down the heat and pour in the cream
  7. Stir the cream as it bubbles and then stir in Sacla’ Pesto
  8. Add the pasta, peas and a few spoonfuls of the cooking water
  9. Stir in the Parmesan, check and adjust the seasoning
  10. Serve with basil leaves, salt, pepper and some extra Parmesan
Serves: 2Cooking time: Share recipeReview this recipe


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