Leftover Turkey Pasta

Ingredients

• dried penne pasta (dry) — 400g
• cooked shredded turkey breast — 300g
• double cream — 200ml
• parmesan cheese, finely grated — 50g
• garlic, minced — 3 cloves
• unsalted butter — 20g
• fresh parsley, chopped — 15g
• lemon zest — 1 tsp

Method

1. 1

   Bring a large saucepan of salted water to the boil and cook the penne according to packet instructions until al dente.

2. 2

   While the pasta cooks, melt the butter in a large frying pan over medium heat.

3. 3

   Add the minced garlic and sauté for 1 minute until fragrant but not browned.

4. 4

   Stir in the double cream and lemon zest, letting it simmer gently for 2-3 minutes until slightly thickened.

5. 5

   Add the shredded turkey to the cream sauce and heat through for 2 minutes.

6. 6

   Reserve 50ml of the pasta water, then drain the penne.

7. 7

   Add the pasta and parmesan to the frying pan, tossing vigorously to coat in the sauce, adding a splash of reserved pasta water if needed to reach a glossy consistency.

8. 8

   Remove from heat, fold in the fresh parsley, and season with salt and black pepper before serving.