You can try the Pesto recipe at home!

Pesto Recipe
by Jonah Schaik
Makes 6 servings

Ingredients

For the pesto:
4 cups loosely packed fresh basil
5 ounces frozen chopped spinach, defrosted and drained
5 garlic cloves, crushed
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper

For the pasta:
1 pound whole-wheat rotini
2 tablespoons olive oil
1 pound ground turkey breast
½ teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (14-ounce) cans low-fat, low-sodium chicken broth
½ onion, cut into small dice
½ red bell pepper, cut into small dice
3 garlic cloves, minced
¼ cup fresh basil leaves, chopped
¼ teaspoon dried red pepper flakes (optional)

For garnish:
Freshly grated Parmesan cheese
4 cups fresh sliced strawberries
4 ripe bananas
ice cube

Make the pesto:
• In a blender or food processor, combine the basil, spinach, garlic, and olive oil
• Blend until smooth. Season to taste with salt and pepper

Make the pasta:
• In a large pot of boiling salted water, cook the pasta until al dente 8 to 10 minutes
• Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot

While the pasta is boiling, cook the turkey:
• In a large deep skillet over moderate heat, warm the olive oil.
• Add the ground turkey and cook, stirring to break up the meat, until just starting to brown about 10 minutes
• Season with salt and pepper, then transfer the meat to a plate and reserve
• In the same large skillet over low heat, warm 3 tablespoons of the chicken broth
• Add the onions and bell pepper, and sauté, stirring occasionally, until softened, 8 to 10 minutes
• Add the garlic and sauté, stirring occasionally, 5 minutes
• Add the basil and the dried red pepper, and return the cooked turkey to the pan
• Add the remaining chicken broth, and simmer over low heat for 10 minutes
• Add the pesto to the pasta. Stir well to combine, adding the reserved pasta cooking liquid as necessary to loosen the pesto • Add the turkey sauce to the pasta and cook over low heat, stirring to combine, until heated through
• Serve hot, with freshly grated Parmesan on the side