Turkey Piccata Pasta

Luscious leftovers - an easy and tasty recipe using leftover holiday turkey meat. From the Ladies Home Journal magazine.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3⁄4 lb linguine, dry
• 4  tablespoons unsalted butter
• 1⁄3 cup  bottled capers, rinsed and drained
• 1⁄2 cup  reserved pasta water
• 3  tablespoons lemon juice, freshly squeezed
• 2  cups turkey meat, bite-size
• 1⁄2 cup flat leaf parsley
• 1  tablespoon extra virgin olive oil
• 1⁄2 cup parmigiano-reggiano cheese, freshly finely grated
•  salt & pepper

Directions

1. Bring a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes.
2. Meanwhile, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes.
3. Add 1/2 C pasta water and the lemon juice to skillet; bring to a simmer.
4. 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.
5. Remove pan from heat and stir in parsley and oil; salt and pepper to taste.
6. Serve pasta sprinkled with cheese.