Turkey Piccata Pasta

Turkey Piccata Pasta
Serves 4

Now for something completely different in the world of pasta dishes – admit it, turkey and capers are not your typical ingredients. But, believe me, you will make this one again and again.


3/4 lb linguine
4 Tbsp unsalted butter
1/3 cup rinsed and drained bottled capers
3 Tbsp freshly squeezed lemon juice
2 cups bite-size Roast Turkey meat
1/2 cup fresh flat-leaf parsley leaves
1 Tbsp extra-virgin olive oil
'/2 cup freshly finely grated Parmesan cheese


Bring a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes.

While waiting, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes.

Dip l/2 cup of the pasta water, add it to the capers in the skillet & simmer.

Drain pasta and add it and the turkey to the skillet tossing it all together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes.

Remove pan from the heat, stir in parsley,oil, salt and Parmesan and serve it up. Who says pasta can't be fancy?