Stephanie's Pesto Pasta

• 1 lb ground turkey
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 (26 ounce) jar spaghetti sauce, any brand per your taste (1 lb 10 oz)
• 5 ounces classico traditional basil pesto (use 1/2 a 10 ounce jar)
• 5 ounces classico sun-dried tomato pesto (use 1/2 a 10 ounce jar)
• 1 lb pasta (I use Linguini or Angel Hair)
• fresh grated parmesan cheese

1. Brown turkey over medium heat in large skillet.
2. When almost browned, add sliced peppers, cover, and allow peppers to slightly soften.
3. I usually season with salt and pepper at this point, but this is optional to your taste.
4. Reduce heat to low, add spaghetti sauce and pestos.
5. Cover, and allow to simmer flavors together and heat sauce.
6. Meanwhile, cook pasta per package directions.
7. Drain pasta and place in large pasta bowl.
8. Cover pasta with prepared sauce and mix well.
9. Serve with fresh Parmesan cheese.

ground turkey, red bell pepper, yellow bell pepper, basil pesto, tomato pesto, pasta, parmesan cheese

Taken from www.food.com/recipe/stephanies-pesto-pasta-310028 (may not work)