© Beatriz Da Costa
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Serves : 4

This simple pasta from Reed Hearon of Rose Pistola in San Francisco is a quick and delicious recipe for using leftover cooked greens of any kind.    Chef Holiday Recipes Made Easy Plus: Ultimate Holiday Guide  

How to Make It

Step 1    

Cook the pasta in a large saucepan of boiling salted water until al dente.

Step 2    

Meanwhile, in a large skillet, combine the olive oil with the garlic and rosemary and cook over moderate heat until the garlic is lightly browned, about 2 minutes. Stir in the turkey, then add the greens and bring to a simmer. Season the turkey mixture with salt and pepper.

Step 3    

Drain the pasta and transfer it to a warmed bowl. Add the greens and turkey and toss well. Serve hot, with the shaved cheese on the side.

Suggested Pairing

The braised greens in this pasta point to a crisp, herby Sauvignon Blanc to balance their bite.

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