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Pesto Tortellini with Ground Turkey, Baguette, and Roasted Vegetables

Prep time: ~20 min | Cook time: ~25 min

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**This will update grocery list and recipe quantities**

Ingredients

  • 1 package cheese tortellini
  • 1 lb ground turkey
  • 3 tbsp olive oil
  • 2 medium shallot
  • 2 clove garlic
  • 1 tbsp fresh sage
  • 1/2 cup pesto
  • 1/4 cup parmesan cheese
  • 1 head cauliflower (Side: Roasted Vegetables)
  • 4 whole carrot (Side: Roasted Vegetables)
  • 3 whole parsnip (Side: Roasted Vegetables)
  • 1 tbsp olive oil (Side: Roasted Vegetables)
  • 1/2 loaf baguette (Side: Baguette)
  • 1 tbsp olive oil (Side: Baguette)

Tips & Substitutions

  • Stir pesto in after removing the skillet from direct heat to preserve its fresh flavor.
  • Reserve a few tablespoons pasta water to loosen the sauce if needed.

Instructions

  1. Preheat oven to 425°F.
  2. Prep Main: Dice 2 medium shallot, mince 2 cloves garlic, and chop 1 tbsp fresh sage.
  3. Prep Side vegetables: Cut 1 head cauliflower into florets. Peel and slice 4 whole carrot and 3 whole parsnip into 1-inch sticks. Slice 0.5 loaf baguette.
  4. Side: Roasted Vegetables – Toss cauliflower florets, sliced carrot, and sliced parsnip with 1 tbsp olive oil (Side: Roasted Vegetables), season with salt and pepper, spread on a sheet pan, and roast at 425°F for 25–30 minutes until tender and lightly browned.
  5. Side: Baguette – Brush sliced baguette with 1 tbsp olive oil (Side: Baguette) and toast in the oven at 425°F for 5–7 minutes until golden and crisp.
  6. Bring a large pot of water to a boil. Cook 1 package cheese tortellini according to package directions (about 3–4 minutes). Reserve 2 tbsp pasta water, then drain.
  7. Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 lb ground turkey and cook 6–8 minutes, breaking it apart, until browned and cooked through. Season with salt and pepper.
  8. Add diced shallot and minced garlic to the skillet and cook 2–3 minutes until softened and fragrant.
  9. Stir in chopped fresh sage and cook 1 minute. Remove skillet from heat and stir in 1/2 cup pesto until evenly combined.
  10. Add cooked tortellini to the skillet and toss to coat, adding reserved pasta water as needed to loosen the sauce.
  11. Stir in 1/4 cup parmesan cheese until melted and evenly combined.
  12. Serve pesto tortellini hot with roasted vegetables and toasted baguette.