Turkey Piccata Pasta
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Give leftover turkey new life by mixing it into this fresh pasta dish, which is flavored with capers, Parmesan cheese, and flat leaf parsley.
Ingredients
- 3/4 pounds linguine
- 4 tablespoons unsalted butter
- 1/3 cup rinsed and drained bottled capers
- 3 tablespoons freshly squeezed lemon juice
- 2 cups bite-size roast turkey meat
- 1/2 cup fresh flat-leaf parsley leaves
- 1 tablespoon extra-virgin olive oil
- 1/2 cup freshly fine grated Parmigiano-Reggiano cheese
- Bring to a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes.
- Meanwhile, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes. Add 1/2 cup pasta water and the juice to skillet; bring to a simmer.
- Drain pasta and add to skillet with turkey; simmer, tossing together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes. Remove pan from heat and stir in parsley and oil; salt and pepper to taste. Serve pasta sprinkled with cheese. Makes 4 servings.
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