Turkey Pesto Pistachio Pasta
LEFTOVER TURKEY? LET’S USE IT UP!
After Thanksgiving I’m a fan of turkey sandwiches like anyone else, but after a day or two it gets a little boring, am I right? Enter this yummy leftover turkey, pesto pistachio pasta! This is a dish that my mom used to make all the time growing up, usually with smoked turkey from Thanksgiving, or just any day that my dad was using the smoker. I dressed it up a bit with some greens + knew it was a must share to help you use up the extras from the holiday!
My favorite part about this dish are the pistachios. Not only do they add a uniquely nutty taste to this pasta dish, but they are loaded with good nutrition - which is all the rage after a heavy holiday right? Pistachios are rich in vitamins + minerals, antioxidants, + healthy fats (1). Compared to other nuts, these are also lower in calories, yet higher in protein (1)! Pistachios are toted as a great nut for snacking on + adding to your diet to help with weight control as well. Not only do they contain a high amount if vitamin B6 which has been shown to help with managing blood sugars + can aid in better managing diabetes, but the protein/fiber combination in these nuts in particular has been shown in studies to aid in overall weight loss when eaten regularly (2).
If you’re like me and hate to see food go to waste - this is the perfect way to use up those turkey leftovers whether they’re from Thanksgiving, another holiday dinner, or just a weeknight! With only 5 ingredients + ready in under 30 minutes, this dish is hard to beat when in a pinch for something delicious + nutritious!
Turkey Pesto Pistachio Pasta
Prep Time: 5 min
Cook Time: 20 min
Servings: 4
INGREDIENTS
16 oz. pasta of choice, dry
2 c chopped turkey, breast meat
1/2 c pistachios, shelled
1/2 c pesto, homemade or store bought
2 c fresh baby spinach, chopped
INSTRUCTIONS
In a medium pasta pot, fill 2/3 with water + boil over high heat. *Add a drizzle of olive oil + salt to help keep pasta from sticking together as desired.
Once water is boiling, reduce heat to medium-high + add pasta. Cook until desired texture. For most gluten-free pastas this is approximately 20 minutes.
While pasta is cooking. Chop turkey into bite sized pieces. Chop spinach into smaller pieces or ribbons.
Drain pasta water once finished cooking
In the same pot, add the pesto. Mix until pasta is coated in sauce.
Add turkey, spinach, + pistachios and toss together until thoroughly mixed.
Serve + enjoy! *Optional: Add fresh basil + parmesean cheese to plate.
NUTRITION INFO (1 SERVING)
Calories: 390, Fat: 16g, Carbohydrates: 49g, Fiber: 4g, Sugar: 2.4g, Added Sugar: 0g, Protein: 16.5g
xx,
mallory