Lemon Pesto Turkey Pasta

Serves: 4

This dish was so good, I ate it for dinner, lunch, and lunch again the next day.

Yield: Serves 3 to 4.
Prep Time:
Cook Time:
Total Time:


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 thighs, or other turkey meat
freshly ground black pepper


1 In a large pot, bring 4 cups water and 1 tablespoon of salt to a boil. Add pasta and cook according to directions, about 10 minutes.
2 In a separate bowl, add eggs, lemon zest, and pesto and mix with a fork. Set aside.
3 Meanwhile, saute the onions, garlic, and turkey in olive oil on medium heat. Cook until heated through.
5 Drain pasta, reserving 1/2 a cup of the pasta cooking water.
6 While still hot, mix pasta and turkey mix together. Remove from heat. Quickly add the egg mixture stiring to combine. The eggs will cook in the hot pasta. Do not return to heat, mixture may curdle.
Salt and pepper to taste. If needed, add some of the reserved pasta water if the sauce is too dry.

Photo from Source: www.recipesquickneasy.com

Revised from Source: simplyrecipes.com

Add Recipe to Cook'n

blog comments powered by Disqus