Creamy Dijon Linguine with Green Beans Almandine and Shredded Turkey
If you have lots of leftovers from Thanksgiving or a big family meal, create something unique with them! It takes just over 20 minutes to create a creamy linguine dish that’s bursting with flavor.
*Or use leftover green beans almandine or other casserole in place of the beans, butter, and almonds.
- 4 oz. linguine
- 1 Tbsp./½ oz. Dijon mustard
- ¼ cup/2 oz. Greek yogurt
- ¼ cup/2 oz. low-fat sour cream
- ¼ tsp. Cajun seasoning (or more to taste)
- 1 Tbsp./½ oz. butter
- 8 oz. leftover green beans*
- ¼ cup/ 1 oz. toasted slivered or sliced almonds
- 4 oz. shredded (cooked turkey)
- Chopped parsley for garnish
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and reserve.
- While the linguine is cooking, whisk together the Dijon, yogurt, sour cream and Cajun seasoning. Reserve.
- Heat a sauté pan over medium heat. Add the butter, green beans and almonds. Heat the beans through. The butter should start to brown and smell nutty (about 2 minutes). Stir in the turkey and the reserved sauce. Toss in the linguine.
- Divide between bowls and sprinkle with parsley.
An exclusive PastaFits.org recipe.