Creamy garlic sauce combined with steamed escarole and Notta Pasta makes an elegant way to use turkey leftovers. It’s a deliciously complete meal!
4 servings
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
1. | Put a large pot of salted water on to boil. |
2. | Chop escarole into bite size pieces and rinse well. Do not shake water off escarole. |
3. | Over a high heat, add escarole (one head at a time) to large skillet. Salt and pepper to taste. Stirring, steam just until wilted and drain in colander, reserving 3/4 cup liquid. |
4. | Whisk potato starch into cream until dissolved. Add cream mixture, onions, garlic and reserved escarole liquid to skillet. Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally. |
5. | Add turkey and steamed escarole. Mix to combine and return to simmer. |
6. | Meanwhile, boil Notta Pasta according to box directions. Drain (do not rinse) and add to skillet with Parmesan cheese. Toss to combine and serve. |