Made this again last night - maybe best version ever. It's in the TNCR cookbook from 2006, but I started making it around 1986.

1/2 lb smoked turkey, cut in 1/4" cubes
1/2 cup pine nuts, lightly toasted
EV Olive oil, to taste (1/4 C?)
1/4 cup white wine if you like
zest of 1 orange (don't skip this - important)
ground up rosemary to taste (1 t - 1 T - I tend to about 1 T)
1 - 3 cloves garlic, crushed
12 oz linguini or spaghetti

toast pine nuts
dice smoked turkey
start pasta water & cook as you do rest

heat EVOO in skillet, med ht.
when hot enough, add turkey and 1/2 rosemary, saute
after 5 min or so add white wine
when pasta is almost ready, add rest of rosemary, garlic, orange zest and pine nuts to turkey mix.. add EVOO to taste

mix with hot pasta and maybe 1/3 C pasta water.

Yum.. been making this for 20 30+ years. Good with white wine or red. You can add parmesan if you like but I think it hurts the flavors.

Sounds great!

It is. The trick is finding smoked turkey with enough smoke flavor. What I used last night was I believe Sara Lee. They used to sell big chunks of smoked turkey in the meat case and that was great, but now it's only roasted.

Sounds great. I love pine nuts and use them more now that Costco carries them at an affordable price.

I'm pretty sure my local Polish grocery store/deli smokes their own stuff, including turkey. I've gotten their smoked ham hocks for making split pea soup, and they were chock full of smoky goodness.

https://abc7chicago.com/food/d...polish-eats/1771109/