Collard Pesto Pasta with Crispy Smoked Turkey
Greens as sauce, and smoky crunch as the topping.
Timing note: 30 mins
Collard Pesto Pasta with Crispy Smoked Turkey
Greens as sauce, and smoky crunch as the topping.
Timing note: 30 mins
The Key Move
Blanched collard pesto (pecans + lemon) tossed with pasta, topped with crisped smoked turkey bits.
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The Setup
- Skillet12-inch
- Stockpot8+ qt
- Cutting Board
- Chef's Knife
- ColanderOptional
The Mise en Place
5 of 7Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/3)
The Finish (0/1)
My pesto tastes a little sharp, almost bitter.
That can happen if the collards weren't quite ready to give up their bitterness.
The pasta feels a bit dry, and the pesto isn't really sticking.
It sounds like we might need a little more of that starchy pasta water to bring it all together.
Chef's Notes
Blanch collards for 1 min to easily remove tough stems and tenderize leaves before blending.
Toast pine nuts lightly before adding to pesto for a richer, nuttier flavor.
Top with extra crispy smoked turkey bits and a sprinkle of Parmesan for added texture and flavor.
Pesto can be made up to 3 days ahead and stored in an airtight container in the fridge.
The Method
RENDER
Heat oil in skillet. Add chopped smoked turkey. Cook until edges are crisp and fat renders slightly.
BOIL
Cook pasta (1 lb) in salted water. Reserve 1 cup water. Drain.
Pasta is al dente with a slight bite.
SAUCE
Return pasta (1 lb) to pot (low heat). Add Collard Pesto and 1/4 cup pasta water (½ cups). Stir vigorously.
TOSS
Add half the crispy turkey. Toss to combine.
SERVE
Top with remaining crispy turkey and fresh cheese. Squeeze lemon over top.
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