Pasta with turkey
4 servings
30 minutes
Turkey pasta is a refined dish of Italian cuisine that combines tender turkey meat with aromatic spices and the rich flavor of pesto. The origins of this recipe trace back to Italian traditions where pasta serves as a base for numerous variations with different types of meat and sauces. In this version, turkey sautéed with garlic in olive oil complements the delicate texture of al dente linguine. The finishing touch is the rich pesto that adds freshness from basil and a pleasant creaminess to the dish. Turkey pasta is perfect for both family dinners and festive gatherings, offering harmony of flavors and tenderness in every forkful.
1
Put 4 liters of water and 20 grams of salt in a pot and let it boil.
2
Cut the turkey (50 grams per person) across the grain so that large pieces are 2 cm thick.
- Turkey: 200 g
3
Slice 5 cloves of garlic into thin petals. Heat olive oil and fry until golden, then remove to a paper towel.
- Garlic: 5 clove
- Olive oil: 2 tablespoons
4
Place the turkey in the pan and fry for 2 minutes on each side over high heat, then reduce the heat and cook for another 2 minutes on each side until done. Remove and wrap in foil.
- Turkey: 200 g
5
Place the pasta in a pot, cook for 1-2 minutes less than the package indicates to achieve al dente.
- Linguine: 400 g
6
Drain the water, add half of the pesto, and mix.
- Pesto: 100 g
7
Unwrap the turkey in foil, season with salt and pepper, and brush with pieces of butter. Remove to a board and slice. Add the juice and fat from the meat to the remaining pesto.
- Turkey: 200 g
- Pesto: 100 g
8
Place the pasta on a plate, add pieces of turkey, sprinkle with toasted garlic flakes, and top with the remaining pesto.
- Garlic: 5 clove
- Pesto: 100 g
