Recipe - Thanksgiving Leftover Turkey Pesto Pasta

November 21, 2008 by Curt Siters

A friend of mine at the Asheville Williams-Sonoma gave me idea for this recipe. He told me that he tried turkey and pesto on a croissant. I tried it on a croissant and thought it was OK, then i tried it on a crostini thought it was much better. After a few days this recipe hit me. I hope you like it!

 Ingredients:

• 10 oz. left over turkey crumbs
• 1 lb. Penne Rigate Pasta
• 8 oz. Pesto (Williams-Sonoma has a great Pesto but is only available through their brick and mortar stores)
• 8 oz. Cherry Tomatoes

Directions

Cook pasta as directed on package.

While the pasta is cooking make sure the turkey is in small pieces and cut the tomatoes into quarters.

When the pasta is done, drain it and return it to the cooking pot. Mix in the pesto.

Spoon the pasta and pesto into dishes or bowls, sprinkle on the turkey and tomatoes.

Serves 2 to 4 (depending upon what else you are serving with it)

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Curt Siters is an Independent Associate for Pre-Paid Legal Services, Inc. He is also aYoung Living Essential Oils Independent distributor and publishes articles on YourWebReference and at TheVeryEssence. He also does web work such as website design, website maintenance and SEO for websites.

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