Ingredients:

12 oz Wide Egg Noodles
2 pieces garlic cloves
3/4 cup fresh parsley, snipped
1/4 cup fresh mint leaves
1/4 cup fresh sage
1 Tbsp fresh rosemary leaves
1 cup grated Parmesan cheese, divided
1 cup toasted pecans, chopped
1 tsp salt
1 tsp ground black pepper, divided
1 Tbsp grated lemon zest
3 Tbsps fresh lemon juice
1 1/2 lbs smoked turkey breast, cubed
2 Tbsps butter
1 piece onion, sliced
1 cup heavy whipping cream
1/2 cup red pepper, strips
2 Tbsps finely chopped parsley

Cooking Directions:

1.  To food processor, add garlic and pulse until minced. Add parsley, mint, sage, rosemary, half the Parmesan, half the pecans, 1/2 tsp salt and 1/2 tsp pepper. Mix until blended. Drizzle in oil and blend until smooth. Add lemon zest and lemon juice; pulse to combine.

2.  Cook noodles according to package directions. Reserve 1/4 cup cooking liquid; drain noodles.

3.  Meanwhile, season turkey with remaining salt and remaining pepper.

4.  In large skillet set over medium-high heat, melt butter. Add turkey and cook, stirring occasionally, for 5 to 8 minutes or until starting to brown. Stir in onion. Cook, stirring occasionally, for 3 to 5 minutes or until onion is starting to soften. Stir in cream and roasted red peppers; bring to a boil. Reduce heat to medium. Cook, stirring frequently, for 2 to 3 minutes or until starting to thicken.

5.  Add pesto, noodles and reserved cooking liquid. Cook, stirring frequently, for 1 to 2 minutes or until well coated and sauce clings to noodles.

6.  Top with remaining Parmesan, remaining pecans and parsley.

Tips  Substitute roasted red peppers with 1 cup halved grape tomatoes or 1/3 cup finely chopped drained oil-packed sun-dried tomatoes.