A friend of mine at the Asheville Williams-Sonoma gave me idea for this Thanksgiving Turkey Leftover recipe for turkey pesto pasta. 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.
- 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
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)