Photo of Turkey tagliatelle with asparagus & peas by WW

Turkey tagliatelle with asparagus & peas

Points® value
Total Time
25 min
10 min
15 min
Pasta is a versatile alternative to takeaways when you're really peckish - coupled with a combination of veggies and meat, it's ideal as a main or lunch.


White pasta, dry

225 g, (spaghetti or tagliatelle)

Calorie controlled cooking spray

5 spray(s)

Turkey breast, skinless, raw

225 g, cut into strips

Spring Onions

70 g, (bunch) trimmed and chopped finely

Asparagus, raw

100 g, trimmed and chopped

Petits Pois, boiled

100 g

Fat Free Natural Fromage Frais

200 g

Medium fat soft cheese

200 g, garlic and herb flavoured

Dried Basil

3 leaf/leaves, large, torn into shreds, plus extra for garnish


1 pinch

Black pepper

1 teaspoon(s)


  1. Cook the tagliatelle or spaghetti in plenty of boiling, lightly salted water for about 8-10 minutes, until just tender.
  2. Meanwhile, heat the cooking spray in a large saucepan and saute the turkey strips for about 5-6 minutes, until golden. Add the spring onions and cook for another 2-3 minutes, then add the asparagus and frozen peas. Cook, stirring, for 2-3 minutes.
  3. Add the fromage frais, soft cheese and basil leaves to the saucepan. Heat, stirring gently, for about 3 minutes until melted and blended. Season with salt and pepper.
  4. Drain the pasta well. Add the sauce and stir gently to mix. Transfer to four warmed plates and serve at once, garnished with basil leaves.