Pasta with Turkey, Leeks and Peas Time: 25 minutes
2 medium leeks - about 1 1/2" diameter (3.5cm) each
6 oz (180 gr) fresh or frozen peas (more or less) naked - not sauced
8 - 10 oz (250gr) turkey (300gr) If you have to buy a larger tenderloin, divide and freeze the rest,
8 - 12 oz packages (300gr) or substitute ground turkey or chicken breast
1 tbs freshly snipped tarragon
1 tbs olive oil
1/4 cup chicken stock
1/4 cup white wine
1/2 cup (4 oz, 125ml) creme fraiche or plain yogurt
1/2 cup shredded cheese
1 1/4 cup pasta, bite-size, penne, farfalle
Cook pasta according to package directions. While cooking: Shell peas if necessary: Split pea pod by squeezing on seam or stick your fingernail in and pull apart. Run your finger down peas to remove from shell. Clean leeks and slice thinly. Slice turkey into strips. Heat oil in a large nonstick skillet. Add leeks and sauté until starting to get tender, about 5 minutes. Add turkey and sauté about 10 minutes. Add chicken stock, wine, tarragon and peas. Cover, reduce heat and simmer until peas are done and tender, about 10 minutes. Uncover, increase heat and reduce the sauce a bit. Remove from heat and stir in yogurt. Pour over hot, cooked pasta, add shredded cheese and toss lightly - use a tongs. Serve.
Cooking for Two? Or more?
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