Smoked Turkey Tagliatelle Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| 1 bunch spring onions, trimmed and diagonally sliced | ||
| Garlic | 1 Clove (5gm), crushed | |
| Courgette | 1 Small, cut in half | |
| Dry white wine | 4 Tablespoon | |
| Chopped tomatoes | 400 Gram | |
| Basil | 2 Tablespoon, shredded | |
| Ground black pepper | 1 To taste | |
| 225 g / 8 oz spinach and egg tagliatelle | ||
| 225 g / 8 oz smoked turkey breast, cut into strips | ||
| Small fresh basil leaves, to garnish | ||
| Salt | To Taste | |
Directions
1. Heat the oil in a saucepan. Add the spring onions and garlic and gently cook for 2-3 minutes, until beginning to soften. Stir in the sliced courgette and cook for 1 minute.
2. Add the wine and let it bubble for 1-2 minutes. Stir in the chopped tomatoes, bring to the boil and simmer uncovered over a low heat for 15 minutes, or until the courgettes are tender and the sauce slightly reduced. Stir the shredded basil into the sauce and season to taste with salt and pepper.
3. Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle and cook for 10 minutes, until al dente or according to the packet instructions. Drain thoroughly.
4. Return the tagliatelle to the pan, add half the tomato sauce and toss together to coat the pasta thoroughly in the sauce. Cover with a lid and reserve.
5. Add the strips of turkey to the remaining sauce and heat gently for 2-3 minutes until piping hot.
6. Divide the tagliatelle among four serving plates. Spoon over the sauce, garnish with basil leaves and serve immediately.
2. Add the wine and let it bubble for 1-2 minutes. Stir in the chopped tomatoes, bring to the boil and simmer uncovered over a low heat for 15 minutes, or until the courgettes are tender and the sauce slightly reduced. Stir the shredded basil into the sauce and season to taste with salt and pepper.
3. Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle and cook for 10 minutes, until al dente or according to the packet instructions. Drain thoroughly.
4. Return the tagliatelle to the pan, add half the tomato sauce and toss together to coat the pasta thoroughly in the sauce. Cover with a lid and reserve.
5. Add the strips of turkey to the remaining sauce and heat gently for 2-3 minutes until piping hot.
6. Divide the tagliatelle among four serving plates. Spoon over the sauce, garnish with basil leaves and serve immediately.
Chef
