Turkey tagliatelle with asparagus & peas
White pasta, dry
225 g, (spaghetti or tagliatelle)
Calorie controlled cooking spray
Turkey Breast, Skinless, raw
225 g, cut into strips
70 g, (bunch) trimmed and chopped finely
100 g, trimmed and chopped
Petits Pois, boiled
Fat Free Natural Fromage Frais
Medium fat soft cheese
200 g, garlic and herb flavoured
3 leaf/leaves, large, torn into shreds, plus extra for garnish
- Cook the tagliatelle or spaghetti in plenty of boiling, lightly salted water for about 8-10 minutes, until just tender.
- 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.
- 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.
- 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.