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Menu Plan for Winter II: Week 6, Day 4
Pasta with Turkey, Leeks and Peas
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
A simple dish using frozen peas, leeks and turkey. Use turkey cutlets, part of a turkey tenderloin (freeze the rest), ground turkey or chicken breasts.
Pasta with Turkey, Peas and Leeks
Total time: 30 minutes
Frozen peas are another under-used vegetable. They are hard to find fresh and, for peas, frozen is better, anyway. The leeks add a mild onion flavor to the pasta and a sprinkle of shredded cheese finishes it.
Ingredients:
- 2 medium leeks - about 1 1/2" diameter (3.5cm) each
- 1 cup (6oz, 180gr) fresh or frozen peas (more or less) naked - not sauced
- 10oz (300gr) turkey If you have to buy a larger tenderloin, divide and freeze the rest
- 2 tsp dried tarragon
- 2 tsp olive oil
- 1/4 cup (2oz, 60ml) chicken stock
- 1/4 cup (2oz, 60ml) white wine
- 1/2 cup (2oz, 60gr) shredded cheese
- 1 1/4 cup (4.2oz, 125gr) pasta, bite-size, penne, farfalle
Instructions:
- Cook pasta according to package directions.
- 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 5 minutes longer.
- Add chicken stock, wine, tarragon and peas
- Cover, reduce heat and simmer until peas are done and tender, about 10 minutes.
- To finish: Add the drained pasta, and cook, stirring until heated through and the liquid has either been reduced a bit or absorbed by the pasta.
- Sprinkle with shredded cheese, stir to combine and serve.
Cooking schedule: 30 minutes |
Shred the cheese if needed |
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