Creamy turkey, broad bean and leek tagliatelle
- June 2005
- for 4 people
- Ready in 20 minutes
This bird isn’t just for Christmas – turkey and leek tagliatelle with seasonal veg is a gloriously simple recipe.
Per serving: 809kcals, 33.7g fat (22g saturated), 41.3g protein, 90.6g carbs, 5.3g sugar, 0.3g salt
- 25g butter
- 2 medium leeks, trimmed, sliced and washed
- A few thyme sprigs, plus extra to serve
- 250g tub mascarpone
- 450g dried egg tagliatelle
- 2 turkey breast steaks
- 150g fresh or frozen (and thawed) broad beans
- Melt the butter in a large, non-stick frying pan over a medium heat. Add the leeks and cook, stirring, for 5 minutes, until softened. Stir in the leaves from the thyme sprigs and mascarpone, let it bubble, then turn the heat to low. Cook for 10 minutes to thicken slightly.
- Meanwhile, cook the pasta in a large pan of salted boiling water until al dente. Drain the pasta, reserving some cooking water, then return the pasta to the pan.
- While the pasta is cooking, season the turkey, then put on a griddle pan over a medium heat for 8 minutes, turning halfway, until cooked through. Leave for a few minutes to rest, then slice each fillet diagonally.
- Add some of the pasta water to the sauce to loosen, and bring back to a simmer. Add the beans and cook until tender. Stir in any turkey juices and season. Mix the sauce into the pasta, then divide between plates. Top with turkey slices and a few extra thyme sprigs.
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