Turkey Fettuccine with Tomatoes Broccoli & Basil

Name: Turkey Fettuccine with Tomatoes Broccoli & Basil
Yield: 4
Cuisine: English, Irish, and Scottish,
Ingredients: 1 lemon, zested and juiced; 2 tbsp pine nuts; 30 g finely grated Parmesan cheese; 1 tbsp Gourmet Garden Garlic Cold Blended Paste , or freshly chopped garlic Cold Blended Paste ,; 1/2 tbsp Gourmet Garden Basil Lightly Dried; 80 ml olive oil; 500 g Fettuccine; 600 g turkey breast fillets, sliced; 1 punnet cherry tomatoes, halved; 1 large sprig of broccoli, cut into small florets; Salt and black pepper; Grated Parmesan Cheese, to serve

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Ingredients

Ingredients
Preparation
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Ingredients 4 Servings

1 lemon, zested and juiced
2 tablespoon pine nuts
30 grams finely grated Parmesan cheese
1 tablespoon Gourmet Garden Garlic Cold Blended Paste , or freshly chopped garlic, Cold Blended Paste ,
1/2 tablespoon Gourmet Garden Basil, Lightly Dried
80 mililiters olive oil
500 grams Fettuccine
600 grams turkey breast fillets, sliced
1 punnet cherry tomatoes, halved
1 large sprig of broccoli, cut into small florets
Salt and black pepper
Grated Parmesan Cheese, to serve

KEY PRODUCTS

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

1 Make a herb pesto by combining the lemon juice, zest, pine nuts, Parmesan, Gourmet Garden Garlic and Lightly Dried Basil in a food processor. Process to a paste, with the motor running slowly. Add oil to make a smooth, slightly oily pesto.
2 Cook fettuccine in a large saucepan of well salted water for about 11 minutes, until al dente. Drain and set aside. Blanch broccoli in a saucepan, drain and set aside.
3 In a non-stick pan, cook turkey breast until golden and cooked through and remove from pan.
4 Toss together the drained pasta, cooked turkey, broccoli, tomatoes and enough pesto to coat the pasta. Check seasoning adding extra salt and pepper if needed. Serve with extra Parmesan.