Zesty Lemon Turkey With Pasta Recipes

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LEMON PESTO TURKEY PASTA



Lemon Pesto Turkey Pasta image

This Lemon Pesto Turkey Pasta is an easy way to use up leftover holiday turkey! With bowtie pasta, basil pesto and lemon zest, carbonara style

Provided by Elise Bauer

Categories     Dinner     Quick and Easy

Time 30m

Yield 4

Number Of Ingredients 10

Salt
2 large eggs
Zest from one lemon
1/2 cup prepared basil pesto
1/2 pound farfalle (bow tie) pasta
1 tablespoon extra virgin olive oil
1 heaping cup chopped onion (about one medium onion)
1 clove garlic, minced
2 cups chopped cooked turkey meat (leftover turkey thigh meat works great)
Freshly ground black pepper

Steps:

  • Boil salted water for pasta: Bring a large pot of water to a boil. Add 1 Tbsp of salt for every 2 quarts of water. (While the water is coming to a boil, prep the ingredients to save time.)
  • Cook the pasta: Add the pasta to the boiling water. The pasta should take 10 minutes to cook to al dente, cooked through but still a little firm. Cook on a rolling boil, uncovered.
  • Drain pasta: When the pasta is ready, reserve 1/2 a cup of the pasta cooking water and drain the pasta.
  • Season to taste: Salt to taste (depending on the saltiness of your leftover turkey and the saltiness of the pesto, you may not need any additional salt). Sprinkle with freshly ground black pepper to serve. (If you want, sprinkle with a little fresh lemon juice as well.) Add back a little of the reserved pasta water if you want the pasta a little more loose, or if it is too dry. Links: Easy Roasted Lemon Pesto Turkey from Sarah's Cucina Bella

Nutrition Facts : Calories 510 kcal, Carbohydrate 45 g, Cholesterol 169 mg, Fiber 7 g, Protein 32 g, SaturatedFat 5 g, Sodium 413 mg, Sugar 10 g, Fat 25 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

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