1 Bunch asparagus, cut into 1½-inch pieces (about 3 cups)
½ cup Food Club frozen peas
1 tablespoon Filippo Berio® Robusto Extra Virgin Olive Oil
1¼ pounds boneless, skinless turkey breast tenderloins cut into 1½-inch pieces
½ teaspoon Food Club salt
½ teaspoon fresh ground black pepper
1 medium leek, white and light green part only, thinly sliced crosswise (about 1 cup)
2 garlic cloves, minced
2 medium carrots, thinly sliced diagonally (about 2/3 cup)
½ cup Full Circle Organic chicken or vegetable broth
¼ cup sliced fresh basil leaves
1 tablespoon fresh lemon juice
2 tablespoons grated Parmesan cheese
Heat large saucepot of water to boiling over high heat. Add spaghetti and cook as label directs, adding asparagus and peas during last 2 minutes of cooking. Reserve ½ cup cooking water, then drain pasta and vegetables; return to saucepot and cover to keep warm.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle turkey with ¼ teaspoon each salt and pepper. Add turkey and cook 3 to 4 minutes or until lightly browned, stirring occasionally. With tongs, transfer turkey to bowl; cover to keep warm.
Reduce heat to medium. Add leek to same skillet and cook 1 minute, stirring occasionally. Stir in garlic and cook 30 seconds. Add carrots and cook 2 minutes, stirring occasionally. Add broth and reserved cooking water; heat to simmering and simmer 2 minutes. Add turkey and simmer 2 minutes longer or until internal temperature of turkey reaches 165°; remove from heat. Stir in half the basil, lemon juice and remaining ¼ teaspoon each salt and pepper.
Pour vegetable mixture over pasta mixture and toss until well combined. Serve immediately sprinkled with cheese and remaining basil.