Had a grilled meal planned for last night because it warmed up a bit to 35F. Sadly it brought rain...so plan B!
Took a frozen vac-packed smoked turkey thigh out of freezer, along with a couple pesto ice cubes.
Got a kettle of water heating up, dropped turkey in to thaw quickly.
In another pan put 2 tsp bacon fat, a chopped onion, and a few garlic cloves diced fine. Added the deboned, chopped turkey meat and warmed all. Dropped in a lb. of trattole pasta to cook 8 - 9 minutes til al dente. Meanwhile, in a med bowl, 1 tsp lemon juice, 2 farm-fresh eggs, and my approx. 1/2 C pesto.This was whisked, then added off heat to the turkey. Before draining pasta ...I can't stress this enough....hold back one C of pasta water! This can be a life saver if too much of your sauce is absorbed by pasta. Ok now drained pasta added to pesto turkey mix, and blended. Add fresh ground pepper and mix again using reserved water if necessary. Top with red pepper flakes and Voila!
Oh, that's not applesauce on that salad, that's fresh garlic! Mrs H's anti flu and cold preventative. ...it works!
Mangia!!!
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