3 cups uncooked bow-tie (farfalle) pasta (6 oz)
2 cups cubed cooked turkey breast
1⁄2 cup basil pesto
1⁄2 cup coarsely chopped roasted red bell peppers (from 7-oz jar)
1⁄4 cup sliced ripe olives, if desired

Method:
1 In 3-quart saucepan, cook and drain pasta as directed on package.

2 In same saucepan, mix pasta, turkey, pesto and roasted peppers. Heat over low heat, stirring constantly, until hot. Garnish with olives.

easy variation:
Rotini pasta can be substituted for the bow-tie pasta.

pesto turkey and pasta recipe