Marisol de la Cortiz's Recipe

Turkey Piccata Pasta

Category: Recipes

3/4 pounds linguine
4 tablespoons unsalted butter
1/3 cup rinsed and drained bottled capers
3 tablespoons freshly squeezed lemon juice
2 cups bite-size roast turkey meat
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon extra virgin olive oil
1/2 cup freshly fine grated parmigiano reggiano cheese

Bring to a 6 quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes. Meanwhile, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes. Add 1/2 cup pasta water and the juice to skillet; bring to a simmer. Drain pasta and add to skillet with turkey; simmer, tossing together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes. Remove pan from heat and stir in parsley and oil; salt and pepper to taste. Serve pasta sprinkled with cheese. Makes 4 servings.

Source Chef Du Jour