Pesto Turkey Linguine
52
- Prep Time10 min
- Total Time20 min
- Makes4 servings
(Photo: iStock)
Pesto and goat cheese add loads of flavour to leftover turkey in this easy weeknight pasta recipe.
Ingredients
1/2 450-g pkg linguine pasta
1 pint cherry tomatoes, or 3 coarsely chopped large tomatoes
2 cups leftover cooked turkey, or chicken, shredded
1 tbsp olive oil
284-mL can undiluted chicken broth, preferably sodium-reduce
1/2 cup pesto, store-bought or homemade
140-g log creamy goat cheese
Instructions
Cook pasta in a large pot of boiling salted water until al dente, from 8 to 10 minutes. Meanwhile, cut cherry tomatoes in half. Slice turkey into bite-size strips. Set aside.
Heat oil in a wide frying pan set over medium-high heat. Add cherry tomatoes. Stir-fry until skins start to shrivel and some juices begin to be released, about 3 minutes. Add broth and boil, uncovered, until reduced by half, about 4 minutes. Stir in pesto and turkey. Simmer, uncovered and stirring often, until heated through, from 1 to 2 minutes. Drain pasta and add to turkey mixture in pan. Stir gently to mix. Crumble goat cheese overtop or, if serving individual portions, crumble cheese over each serving.
Nutrition (per serving)
Calories 628, Protein 40.5g, Carbohydrates 48.6g, Fat 30.2g, Fibre 4.3g.
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