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
saute 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

... Shake a family tree, and some nuts are sure to fall out!
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