Ingredients
| 1 | (1-pound) box campanelle pasta |
| 2 | cups broccoli florets |
| ½ | (24-ounce) package Jennie-O® turkey breast tenderloins |
| 1 | (7-ounce) package refrigerated pesto |
| 1 | cup cherry tomatoes, halved |
| 2 | cups arugula leaves |
| ½ | cup grated Parmesan cheese |
| salt to taste | |
| freshly ground pepper to taste |
Directions
In large Dutch oven, cook pasta according to package directions in boiling salted water. Add broccoli to water during last 3 minutes of cooking. Drain pasta mixture and set aside.
Meanwhile, cook turkey according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Slice or chop.
Stir turkey and pesto into pasta and heat over medium heat until heated through. Stir in tomatoes, arugula and Parmesan cheese. Season with salt and freshly ground pepper, to taste.