Angel hair pasta with pea pesto and leftover turkey

by aajohannas

Right before Christmas I found out that my university hands out turkeys to all their employees, so I have the freezer full of frozen cooked turkey. It’s turning out to be very convenient. New Year’s Day is probably the laziest day of the year for me, and since I hadn’t done anything by last night, I decided to come up with a quick and easy dinner recipe. It turned out absolutely delicious, and the best part is that it can be done in 15-20 minutes, depending on how quickly your stove boils pasta water! All you need is a blender / immersion blender / food processor and some leftover cooked protein. This is turning into a new working day favourite for me.

Ingredients (2 servings)

• 2 servings angel hair spaghetti
• 3/4 cup of deep-frozen peas
• 1/4 cup of white wine (or chicken stock, if you don’t have wine)
• 1 small peeled clove of garlic
• 1 tbsp dried basil
• 1/2 tsp Dijon mustard
• 1 egg yolk
• 3/4 cup shredded cooked turkey (or other cooked protein of your choice)

Start the pasta water. Dump all the ingredients except for the pasta and the turkey in a blender. Pulse for 30 seconds or until smooth. Boil the pasta according to the instructions on the package. Drain the pasta and pour the pesto over it. Add the turkey and place the pan over medium heat for a couple of minutes, until everything is warm. Serve with sharp cheddar cheese.