Wednesday 4 September 2013

Creamy Turkey & Roasted Cherry Tomato Pasta

This recipe is a great alternative if you are looking to cook something Italian that perhaps you have not tasted before. Whether for a regular meal or to impress some guests the roasted turkey, cherry tomatoes, garlic & balsamic vinegar mixed in with the creamy basil sauce definitely give it a WOW factor.

Serves 2


250 g turkey breast
250g cherry tomatoes
2 cloves garlic
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 large handful of fresh basil
100ml crème fraiche
Handful pinenuts
Salt & Pepper
200g tagliatelle
Parmesan cheese

Cooking Utensils
Chopping Board
Sharp Knife
Wooden Spoon
Frying Pan
Oven Dish
Small Mixing Bowl

- Preheat oven to 200C
- Chop turkey into even sized pieces

- Roast pinenuts on a hot frying pan (pay attention as they might burn if left unattended) – leave to cool
- Finely chop garlic and loosely chop your basil
- Mix your crème fraiche & basil


- Heat frying pan to medium/high heat and quickly brown your turkey pieces

- Transfer to your oven dish and mix with cherry tomatoes, garlic, olive oil and balsamic vinegar
- Cook in your pre-heated oven for 30 minutes – turning the tomatoes once
- Cook your tagliatelle in salted water as per instructions

- When tagliatelle is cooked strain and return to saucepan and add your crème fraiche/basil mixture

- Carefully add your turkey/tomato mixture to your tagliatelle and serve on a warm plate with your roasted pinenuts & grated parmesan


Tip: Serve with my Mozzarella Garlic Bread

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