MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Pesto Turkey Pasta
 Categories: Poultry, Pasta, Citrus, Vegetables, Sauces
      Yield: 3 Servings
 
           Salt
      2 lg Eggs
      1    Lemon; zest of
    1/2 c  Basil pesto (see below)
    1/2 lb Farfalle (bow tie) pasta
      1 tb Olive oil
      1 md Onion; chopped
      1 cl Garlic; minced or more
      2 c  Turkey meat; cooked, chopped
           Fresh ground black pepper

MMMMM---------------------FRESH BASIL PESTO--------------------------
      2 c  Fresh basil leaves; packed
    1/2 c  Parmesan, Reggiano or Romano
           - cheese; freshly grated
    1/2 c  Extra virgin olive oil
    1/3 c  Pine nuts or walnuts
      3 cl Garlic; minced
           Salt & fresh ground pepper
 
  Special equipment needed: A food processor
  
  Make the pasta: Bring a large pot of water to a boil. Add 1 tb of
  salt for every 2 qt of water. (While the water is coming to a boil,
  make to pesto to save time.)
  
  Combine the basil in with the pine nuts, pulse a few times in a
  food processor. (If you are using walnuts instead of pine nuts and
  they are not already chopped, pulse them a few times first, before
  adding the basil.) Add the garlic and cheese and pulse a few times
  more.
  
  Slowly add the olive oil in a constant stream while the food
  processor is on. Stop to scrape down the sides of the food
  processor with a rubber spatula. Add a pinch of salt and freshly
  ground black pepper to taste.
  
  Serve with pasta, or over baked potatoes, or spread over toasted
  baguette slices.
  
  In a medium bowl, whisk together the eggs, lemon zest, and half-cup
  of pesto. Set aside.
  
  Add the pasta to the boiling water. The pasta should take
  10 minutes to cook to al dente, cooked through but still a little
  firm. Cook on a rolling boil, uncovered.
  
  While the pasta is cooking, cook the onions in a large saute pan in
  olive oil on medium heat until translucent. Add the garlic and
  chopped cooked turkey meat. Cook until heated through, then remove
  from heat.
  
  When the pasta is ready, reserve 1/2 a cup of the pasta cooking
  water and drain the pasta.
  
  Add the hot, drained pasta to the pan with the onions and turkey.
  Pour the egg mixture over everything and quickly stir to combine.
  The heat of the pasta will cook the eggs sufficiently, though keep
  the pan off the heat or the eggs in the sauce will curdle.
  
  Salt to taste (depending on the saltiness of your leftover turkey
  and the saltiness of the pesto, you may not need any additional
  salt). Sprinkle with freshly ground black pepper to serve. (If you
  want, sprinkle with a little fresh lemon juice as well.) Add back a
  little of the reserved pasta water if you want the pasta a little
  more loose, or if it is too dry.
  
  From: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
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