The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemon Pesto British Turkey Penne with Garden Veg
A vibrant pasta, packed with garden veggies. Sizzle British turkey mince with hard Italian cheese, garlic and pesto to make a quick sauce. Add a generous squeeze of lemon for zing. Plus, a sprinkle of rocket for extra freshness.
High protein
Low sat fat
Serving size
Ingredients
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 leek
- 4 garlic clove
- 1 unwaxed lemon
- 80g mangetout
- 120g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 300g British turkey breast mince
- 40g rocket
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
Nutritional Information
Calories: 598
Protein: 48g
Carbs: 60g
Fat: 19g
Ingredients
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 11g chicken stock powder (use half) (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 4 garlic clove
- 80g mangetout (use half)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 leek (use half)
- 150g British turkey mince
- 120g brown rice penne pasta (use half) (Soya) (Brown rice flour 100%)
- 1 unwaxed lemon (use half)
- 40g rocket (use half)
Nutritional Information
Calories: 609
Protein: 49g
Carbs: 62g
Fat: 19g
Lemon Pesto British Turkey Penne with Garden Veg
A vibrant pasta, packed with garden veggies. Sizzle British turkey mince with hard Italian cheese, garlic and pesto to make a quick sauce. Add a generous squeeze of lemon for zing. Plus, a sprinkle of rocket for extra freshness.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a grater, a measuring jug & a sieve
Soften the veg
- Slice the leek into 1cm half-moons. Halve the mangetout. Finely grate the garlic
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the leek and cook for 3-4 mins, stirring occasionally, until softened
Simmer the sauce
- Add the turkey to the leek pan and season with salt and pepper. Cook for 5-7 mins, using a wooden spoon to break up the mince, until golden brown
- Add the garlic and cook for 1 min, then stir in the stock powder, 200ml hot water (100ml for 1 person) and the mangetout
- Bring to a boil, then simmer for 5-6 mins, until the sauce has reduced and the turkey is cooked
Meanwhile, get the pasta on
- Bring the medium saucepan filled with salted water to a boil
- Once boiling, add the penne and boil for 7-8 mins, until cooked, then drain
Finish the pasta
- Zest and quarter the lemon. Finely grate the cheese
- Stir the cooked penne, pesto and half the cheese into the turkey pan
- Squeeze in the juice from half the lemon (or to taste). Mix well to combine and season with salt and pepper
Plate up
- Share the turkey penne between bowls, topped with the rocket and lemon zest (or to taste)
- Serve with the remaining lemon wedges. Sprinkle over the remaining cheese
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