Turkey Piccata Pasta

• 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

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.

linguine, unsalted butter, capers, reserved pasta water, lemon juice, turkey meat, flat leaf parsley, extra virgin olive oil, parmigianoreggiano cheese, salt

Taken from www.food.com/recipe/turkey-piccata-pasta-143111 (may not work)