Cook the pasta in a large saucepan of boiling water with the salt and 1 tablespoon of the oil for about 10 minutes, or according to the packet instructions, until al dente.
Heat a wok or large deep frying pan over a moderate heat until hot, then add 1 tablespoon oil and heat until hot but not smoking. Add the turkey and stir-fry for 1–2 minutes.
Add the pesto and continue to stir-fry for 2–3 minutes until the turkey is heated through.
Drain the pasta well, add to the turkey mixture and toss over a high heat until evenly mixed with the turkey and pesto. Add the cream, season to taste and stir well to mix. Serve garnished with Parmesan and basil.