Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a large pot, fill ¾ of the way full with water and add a very generous pinch of salt. Bring to a boil over high heat. Once the water is boiling, add the dried pasta and cook until al dente, roughly 10 – 12 minutes. Drain the pasta and toss with olive oil to prevent it from sticking together.

Trim the bottom inch of the asparagus and discard the woody bottom of the stems. Cut the remaining asparagus stalks into pieces 3 – 4 centimeters long.

Measure out the olive oil.

Mix the ground turkey with salt, black pepper, garlic powder, brown sugar and thyme until well combined.

Heat a large pan over medium high heat, and add olive oil. Add turkey to the pan and fry over medium heat until the turkey has completely browned.

Add the asparagus to the pan and saute for 2 minutes, mixing well. Add the cherry tomatoes and let cook for 2 more minutes over high heat.

Add the kale pesto to the pan and add the cooked pasta. Mix until well combined, Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper and serve hot topped with parmesan cheese.