This dish is great for packed lunches and so easy to transport – store any leftovers in a sealed container in the fridge and have it for midweek meal. This recipe is a mouthwatering leftovers idea from our roast turkey with cranberry and sausage meat stuffing dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
- Cook the pasta in a large pan of salted boiling water for 10 mins, until al dente. Drain and run under cold water to cool.
- Meanwhile, make the pesto. In a food processor (or pestle and mortar), pulse the garlic and pine nuts until finely chopped. Add the basil and continue to pulse to a coarse paste. Transfer to a bowl, stir through the parmesan and drizzle over the oil, stirring, until you have a juicy pesto. Season to taste.
- Quickly fry the pancetta until starting to crisp, drain on kitchen paper. Fold the pesto through the pasta, followed by the turkey and pancetta. Divide between bowls or spoon into a sealable container (for lunch) and top with a handful of rocket.
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Please note that 160g (5oz) of turkey is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.