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
Leftover turkey anyone?
Welcome to my new favorite way of putting turkey leftovers to good use.
Elise Bauer
I ate the whole batch.
Not in one sitting, mind you, as much as I wanted to, but over several days.
Add 1 Tbsp of salt for every 2 quarts of water.
Elise Bauer
(While the water is coming to a boil, prep the ingredients to save time.)
In a medium bowl, whisk together the eggs, lemon zest, and pesto.
Add the pasta to the boiling water.
Elise Bauer
The pasta should take 10 minutes to cook to al dente, cooked through but still a little firm.
Cook on a rolling boil, uncovered.
Add the garlic and chopped cooked turkey meat.
Elise Bauer
Cook until heated through, then remove from heat.
When the pasta is ready, reserve 1/2 a cup of the pasta cooking water and drain the pasta.
Add the hot, drained pasta to the pan with the onions and turkey.
Elise Bauer
Pour the egg mixture over everything and quickly stir to combine.
Sprinkle with freshly ground black pepper to serve.
(If you want, sprinkle with a little fresh lemon juice as well.)
Elise Bauer
Elise Bauer
