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Turkey & Walnut Pesto Fettuccine
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Description
You can’t go wrong with turkey and pasta, especially if you have tons of Thanksgiving turkey leftovers!
Ingredients
- 1 pound Fettuccine
- 1 cup Packed Italian Basil Leaves
- ¼ cups Chopped Unsalted Roasted Walnuts
- 1 clove Garlic, Minced
- 3 Tablespoons Extra Virgin Olive Oil
- 1-½ teaspoon Lemon Juice
- 2 Tablespoons Grated Parmesan Cheese
- ⅛ teaspoons Ground Black Pepper
- 1-½ cup Shredded Roasted Turkey
- Shaved Parmesan, To Garnish
Preparation
Prepare pasta according to package directions, cooking until pasta is al dente. Meanwhile, combine together the remaining ingredients (except turkey and shaved Parmesan) in a small food processor to make the pesto. Pulse until basil leaves are minced and the ingredients are well incorporated.
Drain pasta and toss with pesto and shredded turkey until pesto is well incorporated. Season with additional salt and freshly ground pepper if necessary.
Serve immediately, garnishing with additional shaved Parmesan if desired.
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