Description
Easy Pheasant Pesto Pasta is a creamy and flavorful dish featuring tender brined pheasant, sautéed asparagus, and fettuccine noodles in a rich basil pesto cream sauce. This quick and satisfying meal comes together in just 30 minutes, perfect for a family dinner that blends rustic game meat with fresh, vibrant flavors.
Ingredients
Scale
Pasta
- 6 ounces fettuccine or spaghetti noodles
Pheasant
- 2 boneless, skinless pheasant breasts (from 1 bird)
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 2 Tablespoons olive oil, divided
Vegetables & Sauce
- 6 ounces asparagus, ends trimmed and cut into 2-inch pieces
- 1 1/2 cups heavy whipping cream
- 2 Tablespoons basil pesto
Instructions
- Brine the Pheasant: Place the pheasant breasts in a saltwater brine for 30 minutes up to 2 hours to ensure juicy, flavorful meat. After brining, remove and pat dry thoroughly with paper towels.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook according to package instructions, about 12 minutes, until al dente. Drain and set aside.
- Season and Cook the Pheasant: While pasta cooks, season both sides of the pheasant breasts with 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper, garlic powder, and onion powder. Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Add pheasant and sauté 2 minutes per side until cooked through. Remove pheasant from pan and let rest for 5 minutes, then slice into bite-sized pieces.
- Sauté the Asparagus: Add the remaining 1 tablespoon olive oil to the same skillet. Add asparagus and sauté for 2-3 minutes, stirring occasionally, until tender but still crisp.
- Make the Sauce: Pour in the heavy whipping cream and bring to a gentle simmer over medium heat. Cook for 3 minutes, stirring occasionally. Stir in the basil pesto, then add the sliced pheasant back into the skillet, cooking for 2 more minutes. Season the sauce with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Combine and Serve: Add the drained pasta to the skillet and toss well to coat all noodles in the sauce. Remove from heat and serve immediately. Garnish with fresh basil or parsley if desired.
Notes
- This dish features juicy brined pheasant that enhances tenderness and flavor.
- The asparagus adds a fresh, crisp contrast to the creamy pesto sauce.
- It is a quick, easy meal that comes together in about 30 minutes.
- Perfect for family dinners and a great introduction to cooking game birds.
- Garnish with fresh herbs like basil or parsley for extra color and flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 130 mg
