One of my next recipes will be turkey breast involtini filled with Black Forest Ham. But the meat was only available in a larger box at the supermarket. That gave me the chance to have a light dinner the day before.
Frozen peas, pasta and mustard are mostly in stock at home. The other ingredients were too. That made it easy to cook. It just took the time of the dried pasta to get al dente.
That is better than any Take out you can order.
Just chop garlic and spring onion and cut the turkey breast slices in thin strips. Season them and set aside. Start the pasta.
In a wide pan or wok heat up the oil and the butter and toss in onion and garlic, after 3 min the turkey. Let that get color together. Add some pasta water, the mustard and stir. Add the cream, the cream cheese and cook on medium heat until the turkey is done. Chuck in the defrosted peas to warm through.
Finish with some chives and a round of freshly ground pepper.
Ingredients:
100 g short pappardelle
1/2 cup defrosted peas, 1 spring onion, 3 cloves of garlic, chives
5 tbsp pasta water, 100 ml double cream, 30 g cream cheese, 2 tbsp mustard
Salt and pepper, 1 tbsp olive oil, 1 tsp butter
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