Gluten-Free Lemony Turkey Pasta Recipe
I hope your Thanksgiving was delicious and that you’ve settled home from all that Black Friday shopping (or maybe you’re one of the sane ones and decided to shop online instead … PJs and sales? Yes, please!).
One thing is certain for most households and that’s a stockpile of turkey in your fridge, your freezer, that extra freezer in your garage, the cooler you take to the beach, you get the idea. There’s a ton of leftover turkey to be made into a delicious new meal, so today I bring you a dish that completely reinvents your leftovers into something that tastes nothing like Thanksgiving dinner … because we all know how many plates of that dinner you’ve eaten since turkey day and it’s time for something else!
This Gluten-Free Lemony Turkey Pasta is vibrant and full of flavor from the pesto, lemon, and Parmesan cheese. It’s a great way to use up leftovers and you can also make this with shredded rotisserie chicken when you don’t happen to have 20 pounds of leftover turkey hiding in every nook and cranny in your kitchen.
- Kosher or fine sea salt
- 12 ounces gluten-free penne or other short pasta
- 2 large eggs
- Finely grated zest of 1 large lemon
- Juice of 1 large lemon
- ½ cup prepared pesto
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 garlic cloves minced
- 2 cups cooked turkey chopped or shredded
- ½ cup Parmesan cheese
- ½ cup chopped fresh parsley
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water and drain the rest.
Whisk together the eggs, lemon zest and juice, and pesto.
In a large skillet, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the pasta, turkey, ½ cup pasta water, and pesto sauce. Stir to combine and take off the heat – do not leave on heat too long or it will curdle. If the sauce seems too thick, add a little more of the pasta water. Stir in the Parmesan cheese and parsley and serve.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.