.../our-recipes/lajas-de-serrano-con-penne-rigate!DOCTYPE html> Penne Rigate with Spinach Sauce and Turkey

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Penne Rigate with Spinach Sauce and Turkey


  • 1 box Penne Rigate Golden Harvest®

  • 2 cups turkey breast chopped into cubes

  • ½ cup halved and toasted almond (with skin)

  • Salt and ground black pepper

  • 2 tablespoons Parmesan cheese, grated

  • For the sauce:

  • 3 cups washed and disinfected spinach

  • 1 cup no salt curd or jocoque

  • 1 lemon seedless (just the juice)


  • For the sauce: In your food processor put half of the spinach and the rest of the ingredients and process them until a smooth and homogeneous mixture. If needed, add some tablespoons water.

  • For the pasta: Cook pasta according to package directions

  • Drain the pasta once cooked and places it back to the same pot.

  • Add the sauce and mix until leaves soften by the remainder heat.

  • Add the turkey breast cubes, almonds, salt and pepper.

  • Mix again to incorporate flavors.

  • Serve immediately and sprinkle with parmesan cheese.