Lemon Pesto Turkey Pasta


Lemon Pesto Turkey Pasta

Leftover turkey anyone? Welcome to my new favorite way of putting turkey leftovers to good use. This is a quick and easy “carbonara” style pasta dish, with bow tie pasta, onions, chopped cooked turkey, and a couple of eggs mixed with basil pesto and lemon zest to help make a creamy sauce.

So good! I ate the whole batch. Not in one sitting, mind you, as much as I wanted to, but over several days. It reheats well. I used prepared basil pesto, but any good green pesto would work well, as long as it includes Parmesan cheese and garlic.

Lemon Pesto Turkey Pasta


Lemon Pesto Turkey Pasta Recipe

Ingredients

  • Salt
  • 2 eggs (large)
  • Zest of one lemon
  • 1/2 cup prepared basil pesto
  • 1/2 pound of farfalle (bow tie) pasta
  • 1 Tbsp olive oil
  • 1 heaping cup of 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


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