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Palm Tree Hearts
Turkey and Vegetable Pasta
Servings : 4
Total Time : 30 mins
198g can Green Giant Sweet Corn, drained
350g pasta eg penne or rigatoni
1 tbsp olive oil
400g turkey steaks cut into 2.5cm cubes
1 small onion, finely chopped
1 clove garlic, crushed
1 red pepper, deseeded and cut into short strips
1 large courgette, halved lengthways and sliced
200ml chicken stock
3 tsp pesto sauce
200ml tub half-fat creme fraiche
1 large pan
Colander or large sieve
1 large frying pan
A great way to use up Christmas leftovers, this pasta is simply delicious.
In a large pan, cook the pasta in boiling salted water according to the packet instruction. Drain when cooked.
Meanwhile heat the oil in a large frying pan, add the turkey and cook over a medium high heat for 4 minutes, add the onion garlic, red pepper and courgette and cook for a further 4 minutes, stirring.
Pour in the stock, bring to the boil, cook for 3 minutes to reduce by half.
Stir the sweet corn, pesto sauce and creme fraiche into the pan, cook over a medium heat until everything is heated through.
Add the drained pasta and toss together before serving.
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