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Turkey, Rocket and Pine Nut Pasta, with thanks to Neven Maguire

Serves: 2 - 3

Ingredients

• 8oz / 200g penne pasta
• 3 tablespoons pine nuts
• 2 tablespoons cooking oil
• 8oz / 200g cooked turkey meat cubed
• 4oz / 200g Mushrooms sliced
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon of dried thyme
• 1 tablespoon chopped fresh basil or 1 teaspoon of dried basil
• 2 teaspoon wholegrain mustard
• 1/4 pint/ 100ml low fat crème fraiche
• 4.5oz /125g wild rocket, roughly chopped
• Salt and black pepper
• Parmesan cheese to garnish

Method

1. Put the penne pasta in a large pan of boiling, salted water and cook for about 10 minutes until ‘al dente’ (cooked but still firm) or according to the packet instructions.
2. Heat a frying pan over a medium heat and add the pine nuts. Gently cook for a few minutes until lightly toasted, tossing occasionally to prevent them from burning. Tip into a bowl and set aside.
3. Add two tablespoons of oil to the frying pan and sauté the mushrooms, onion, garlic and thyme for 2-3 minutes until softened and just beginning to colour. Stir in the mustard, turkey, crème fraiche and then bring to a gentle simmer. Cook for 1 minute to just heat through but don’t allow the mixture to boil!
4. Drain the pasta and quickly refresh in cold water for a few seconds to prevent it from cooking any more, then return to the pan. Pour in the creamy turkey mixture and add the chopped rocket and basil. Toss lightly together to combine and season to taste.
5. To Serve Spoon the pasta on to warmed serving plates and then sprinkle over the toasted pine nuts and garnish with some Parmesan shavings.

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