Easy Pheasant Pesto Pasta
Pheasant Pesto Pasta is an easy and creamy pheasant pasta dish with juicy brined pheasant and tender asparagus. It’s a quick 30-minute meal that my wife and 10-year-old daughter absolutely love, so I'm confident it will become a staple in your family dinner rotation as well.
Servings: 4 people
Ingredients
- 6 ounces fettuccine or spaghetti noodles
- 2 boneless, skinless pheasant breasts from 1 bird
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper, divided
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 2 Tablespoons olive oil, divided
- 6 ounces asparagus, ends trimmed and cut into 2″ pieces
- 1 ½ cups heavy whipping cream
- 2 Tablespoons basil pesto
Instructions
- Place the pheasant breasts in a brine for 30 minutes or up to 2 hours (see brining directions above).
- Remove the pheasant from the brine, pat dry with a paper towel.
- Cook pasta – In a large pot of salted boiling water according to package instructions, about 12 minutes. While pasta is cooking, proceed with the recipe then add drained cooked pasta to the sauce in the last step.
- Cook Pheasant – While the pasta is cooking, season pheasant breasts on both sides with ½ teaspoon salt, ⅛ teaspoon black pepper, garlic powder, and onion powder. Heat a large skillet over medium-high heat with 1 Tablespoon olive oil. When oil is hot, add pheasant and sauté until fully cooked through (2 min per side). Remove from pan and rest 5 minutes, then slice into bite-sized pieces.
- Sauté Asparagus – While pheasant is resting, add remaining 1 Tablespoon olive oil to the same skillet with asparagus pieces. Sauté, stirring occasionally, for 2-3 minutes or until tender.
- Make the Sauce – Add heavy whipping cream, bring to a simmer over medium heat, and cook 3 minutes, stirring occasionally. Stir in basil pesto then add cooked pheasant and cook 2 minutes. Season sauce with remaining ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Combine and Serve – Add cooked pasta, stirring to coat noodles in sauce. Remove from heat and serve immediately. Garnish with fresh basil or parsley if desired.
