Smoked Turkey Tagliatelle
|Olive oil||2 Teaspoon|
|Spring onions||1 Bunch (100 gm), trimmed and diagonally sliced|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Courgette||1 Small, trimmed, sliced and cut in half|
|Dry white wine||4 Tablespoon|
|Canned chopped tomatoes||400 Gram|
|Shredded basil||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Spinach/Egg tagliatelle||8 Ounce (225 Gram)|
|Smoked turkey breast||8 Ounce, cut into strips (225 Gram)|
|Small basil leaves||1 Tablespoon (To Garnish)|
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.