• Nat Turkey Lovars Month 4

    From Dave Drum@1:18/200 to All on Monday, May 30, 2022 12:29:01
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lemon Pesto Turkey Pasta
    Categories: Poultry, Pasta, Citrus, Vegetables, Sauces
    Yield: 3 Servings

    Salt
    2 lg Eggs
    Zest of one lemon
    1/2 c Basil pesto (see below)
    1/2 lb Farfalle (bow tie) pasta
    1 tb Olive oil
    1 md Chopped onion
    1 cl Garlic; minced or more
    2 c Chopped cooked turkey meat
    Fresh ground black pepper

    MMMMM---------------------FRESH BASIL PESTO--------------------------
    2 c Fresh basil leaves; packed
    1/2 c Freshly grated Parmesan-
    - Reggiano or Romano cheese
    1/2 c Extra virgin olive oil
    1/3 c Pine nuts or walnuts
    3 cl Garlic; minced
    Salt & fresh ground pepper

    Special equipment needed: A food processor

    Make the pasta: Bring a large pot of water to a boil. Add
    a Tbsp of salt for every 2 quarts of water. (While the
    water is coming to a boil, make to pesto to save time.)

    Combine the basil in with the pine nuts, pulse a few times
    in a food processor. (If you are using walnuts instead of
    pine nuts and they are not already chopped, pulse them a
    few times first, before adding the basil.) Add the garlic
    and cheese and pulse a few times more.

    Slowly add the olive oil in a constant stream while the
    food processor is on. Stop to scrape down the sides of the
    food processor with a rubber spatula. Add a pinch of salt
    and freshly ground black pepper to taste.

    Serve with pasta, or over baked potatoes, or spread over
    toasted baguette slices.

    In a medium bowl, whisk together the eggs, lemon zest,
    and half-cup of pesto. Set aside.

    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.

    While the pasta is cooking, cook the onions in a large
    sauté pan in olive oil on medium heat until translucent.
    Add the garlic and chopped cooked turkey meat. 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. Pour the egg mixture over everything and quickly
    stir to combine. The heat of the pasta will cook the eggs
    sufficiently, though keep the pan off the heat or the eggs
    in the sauce will curdle.

    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.

    From: http://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Man is the only animal that laughs & has a state legislature" Sam'l Butler
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)