This Pesto Turkey Skillet is an easy 30-minute dinner loaded with vegetables and fresh flavors! Lean ground turkey, pasta, and pesto is a delicious combination and perfect for a weeknight dinner.

Overhead shot of pesto turkey skillet in a silver skillet with blue and white napkin at top with herbs

I’m always experimenting with different ways to use ground turkey and this Pesto Turkey Skillet is a new favorite. Veggies, pasta and lean turkey tossed with a light pesto sauce is so delicious.

It’s a 30-minute dinner recipe – my most favorite kind! –  that’s full of vegetables like peas, corn and zucchini. It’s a complete dinner with meat, pasta and veggies with a light and flavorful pesto sauce. No need to make extra side dishes to go with it.

Table of Contents
  1. Ingredients
  2. Recipe Tips and Tricks
  3. Other Dinners You’ll Enjoy
  4. Pesto Turkey Skillet Recipe Recipe

Ingredients

Ground Turkey with Pesto and Orzo is a Quick 30-Minute Meal

For this recipe I love to use orzo which is a little pasta shape that looks a lot like rice. If you can’t find it you can use other small pasta like ditalini or even elbow macaroni.

I like to cook the pasta first and, while it’s boiling, start on the rest of the recipe. Here are the other ingredients you’ll need:

  • Ground turkey
  • Salt and pepper
  • Olive oil
  • Diced yellow onion
  • Minced garlic
  • Diced zucchini
  • Frozen corn
  • Frozen peas
  • Pesto
  • Freshly grated Parmesan cheese
Close up shot of pesto turkey skillet meal in silver skillet

Cook the turkey in a large skillet until it’s no longer pink. Add the salt and pepper while it’s cooking, and, once it’s done, drain off the excess fat in the pan. Transfer the cooked turkey to a plate.

In the same skillet, heat the olive oil and then add the onion and cook them for about three minutes. Add the garlic and cook it with the onions for a minute.

Add the zucchini and cook it just until it starts to brown in places and then add the peas and corn and stir to combine. Cook them together until all of the veggies are warmed through.

Add the turkey back to the pan along with the cooked orzo and some of the pasta water. Add the pesto and cheese and stir. Once it’s warmed through it’s ready to serve.

Pesto turkey skillet in a deep silver pan on wood table

Recipe Tips and Tricks

  • For the orzo, be sure to drain it using a fine-mesh strainer instead of a regular colander. This will ensure the pasta doesn’t fall through the holes!
  • Before you drain the pasta reserve some of the starchy cooking water. You will add it to the skillet and it will help create the sauce for the dish.
  • If you want to make this recipe a one pot meal, boil the pasta first and drain it. Then use the same pot to make the rest of the recipe instead of a separate skillet. It will take longer than 30 minutes to make this way, but you’ll have one less pot to wash!
  • For the salt and pepper, I like to season the turkey while it’s cooking. Sometimes I add a little more salt and pepper at the end before I serve the dish. So, be sure to give it a taste and add more seasoning if you think it needs it.
  • For the pesto, you can use homemade pesto or store-bought. If you use store-bought, I recommend buying the kind that is in the refrigerated section (usually near the produce). It tastes better than the shelf-stable jars of pesto.
  • It adds a step, but I love this dish with freshly grated Parmesan cheese. It really does make a difference!
  • I think this dish tastes best with ground turkey but you can substitute lean ground beef or even ground chicken if you like.
Pesto turkey skillet in silver pan on wood table with blue and white striped napkin

This pasta dinner won’t leave you weighed down after – it’s light, fresh and satisfying! It’s a great way to use up zucchini in the summer, too, although we tend to make it year-round. It’s so good – Enjoy!

Other Dinners You’ll Enjoy

pasta and turkey mixed together with vegetables in a silver skillet.

Pesto Turkey Skillet Recipe

5 from 18 votes
This Pesto Turkey Skillet is a new favorite of ours for many reasons! It’s easy, flavorful, and loaded with veggies like peas, corn and zucchini making it a healthier option for dinner!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings
Serving Size 1 serving

Ingredients
 

  • 1 cup uncooked orzo or other small pasta
  • 1 pound ground turkey
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 medium zucchini diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2-3 tablespoons pesto
  • 1/4 cup freshly grated parmesan cheese
  • Salt and pepper to taste

Instructions

  • Cook orzo according to package directions. Reserve 1/2 cup pasta water before draining pasta. Note: orzo is a small pasta. When draining, use a mesh strainer not a traditional one.
  • Meanwhile, cook turkey in a large skillet until cooked through and no longer pink, seasoning it with salt and pepper while cooking. Drain fat. Remove cooked turkey to a plate while preparing the rest of the dish.
  • Add 1 tablespoon olive oil to the skillet. Add the onion and cook until onions are almost translucent, about 3 minutes, then add the garlic and cook one minute more.
  • Add the zucchini and cook until zucchini just starts to get golden brown but is not yet translucent, about 2-3 minutes, then add peas and corn and cook until they are hot.
  • Add the turkey back to the pan along with the drained orzo and reserved pasta water. Add pesto and cheese and stir, cooking just until the dish is heated through.
  • Taste and add salt and pepper as needed. Serve hot.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 47g | Protein: 39g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 816mg | Potassium: 776mg | Fiber: 5g | Sugar: 5g | Vitamin A: 609IU | Vitamin C: 28mg | Calcium: 115mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Main Course
Cuisine American
Keyword 30 minute meal, easy dinner, easy skillet meal, pesto pasta
Two photo collage of pesto turkey skillet in pans with recipe title in middle

This Ground Turkey Skillet with pesto is a new favorite of ours for many reasons! It’s easy, flavorful, and loaded with veggies like peas, corn and zucchini making it a healthier option for dinner!

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Recipe Rating




9 Comments

  1. 5 stars
    Cooked this recipe twice now! I skip the orzo and just serve it over white rice. I kind of add my pesto to taste too 🙂 Simple and lots of flavor!!

  2. 5 stars
    Delicious!! I used elbow Mac and will probably go a little lighter on the salt since I think my pesto sauce (store bought) had plenty. Can’t wait to eat the leftovers!

  3. 5 stars
    Delicious! I subbed asparagus for the zucchini and instead of orzo, I used a couscous/quinoa mix. I increased the amount of pesto, like I saw others suggest. I think I may have done at least twice the recommended amount (preference). We loved this, including my almost 2 year old. Will definitely make this again!

  4. I would love to make this recipe but the many ads cover up the instructions and I’m am unable to X out of the ads. Frustrating!
    What a pity!

  5. 5 stars
    Quick and easy to make. I like pesto so added more. Husband said this is good, which means it’s a keeper.

  6. Made this last night and it was fabulous. I used Ditalini pasta and cooked the pasta in low sodium chicken broth and it gave a nice flavor to the meal. My husband loved it and I cannot wait to make it again. Thanks for sharing this.

  7. 5 stars
    This meal is wonderful. I use Ditalini pasta and cook it in low sodium chicken broth for extra flavor. Other than that followed as is.