Turkey tagliatelle with asparagus & peas
10
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Salt
1 pinch
Black pepper
1 teaspoon(s)
Instructions
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.
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