RECIPE: Turkey pesto

I don’t know about you, but there’s only so much turkey soup and sandwiches I can handle before I’m done with Thanksgiving leftovers. So a couple of months ago, at an Italian restaurant on the pier in Monterey, I had a great idea for a dish to use up some of the leftover turkey. Tonight, I threw it together in about a half an hour, creating a delicious (and not at all Thanksgiving-like) meal!

Pesto Turkey (or Chicken) Pasta

2 tablespoons of extra virgin olive oil
1/2 cup of sliced mushrooms
1/4 of a diced sweet or yellow onion
1 cooked turkey breast, cut across the grain, then shredded
4 ounces of pesto
1 ounce of sun-dried tomatoes, chopped
3 ounces of half and half or whole milk
shredded fresh parmesan cheese
1 box of rigatoni pasta, cooked al dente according to package directions, then drained

Heat olive oil in large saute pan. When it is hot, add the onions and mushrooms. You want some color, but not too brown. When the mushrooms get a little caramelization on them, add the shredded turkey to the pan. It can also brown a little, but mostly heat it through. Add pesto, sun-dried tomatoes and cream, mixing all ingredients. Once everything is heated through, add it to the drained pasta in a bowl and toss. Top each serving with shredded parmesan, according to taste.

Depending on how your adventurous your family’s tastebuds are, other ingredients that I think would go well in this are artichoke hearts  asparagus. But doing it this way created a subtle, tasty meal.

Serves 4


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