Leftover turkey pesto pasta salad recipe

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  • Serves 2
  • 15mins to prepare and 10mins to cook
  • 930 calories / serving
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104TurkPestoPasta HE
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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 minutes, 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.

See more Turkey recipes 

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 and view the full Food safety at home video.

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  • Ingredients

  • 200g (7oz) dried penne pasta
  • 1 garlic clove
  • 20g (3/4oz) pine nuts
  • large bunch of fresh basil
  • 35g (1oz) Parmesan, finely grated
  • 5 tbsp extra virgin olive oil
  • 55g (2oz) thinly sliced Italian smoked pancetta, cut into pieces using kitchen scissors
  • 160g (5oz) leftover roast turkey, shredded
  • handful of rocket
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  • Energy 3879kj 930kcal 46%
  • Fat 58g 83%
  • Saturates 12g 60%
  • Sugars 2g 2%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 57g Protein 47.7g Fibre 0.6g

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