Here’s a marriage of flavours and freshness with this sliced turkey on fusillini and parsnip tagliatelle with basil tomato sauce.
Preparation time 15 minutes
Cooking time 15 minutes
Ingredients for 4 people :
In the basket:
250 gr turkey breast 2 small parsnip 2 branches of basil 200 gr of fusillini tricolor 3 tomatoes cluster
In the closet:
1 tbsp. sugar (optional) 1 tbsp. olive oil 1 knob of butter salt and ground pepper
Recipe for Turkey on Fusillini and Parsnip Tagliatelle with Basil Tomato Sauce
Heat 1 saucepan of salted water.
Remove the stalks of the tomatoes and make a small cross-shaped cut on the opposite rounded part. Plunge the tomatoes 30 sec in the pot of boiling water. Collect them with a skimmer and peel them (keep the water in the pan for the parsnips). Cut them into medium-sized cubes (keep the pulp well). Heat the tomato cubes and pulp in a small saucepan with 1 tbsp. oil, coarsely chopped mint and sugar (optional). Season, mix and leave over medium heat for 10 min. Heat the water in the pan. In the meantime, peel the parsnips, cut off the ends and cut them into tagliatelle. Blanch them for 3 minutes in the pot of boiling water, then drain them. Add them to the tomato sauce. Bring a second pot of salted water to the boil, pour in the fusillini and cook for 5 minutes. Meanwhile, season the turkey breast and cut into small cubes. Sear them 3 min. over high heat in a pan with 1 knob of butter. Drain the pasta and place it on the plates. Add the tomato sauce on top, the turkey pieces and a few mint leaves.
For variety, replace the turkey with ‘Bündnerfleisch’, sliced into small sticks. It comes from the best lean cuts of beef.
Very easy to digest, Bündnerfleisch is very low in fat, rich in trace elements and proteins.
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