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  • 250 g (8 oz) rigatoni
  • ½ teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 375 g (12 oz) cooked turkey, cut diagonally into thin strips
  • 3 tablespoons green pesto
  • 4–6 tablespoons double cream
  • salt and pepper
  • freshly grated Parmesan cheese
  • basil leaves

Cook the pasta in a large saucepan of boiling water with the salt and 1 tablespoon of the oil for about 10 minutes, or according to the packet instructions, until al dente.

Heat a wok or large deep frying pan over a moderate heat until hot, then add 1 tablespoon oil and heat until hot but not smoking. Add the turkey and stir-fry for 1–2 minutes.

Add the pesto and continue to stir-fry for 2–3 minutes until the turkey is heated through.

Drain the pasta well, add to the turkey mixture and toss over a high heat until evenly mixed with the turkey and pesto. Add the cream, season to taste and stir well to mix. Serve garnished with Parmesan and basil.

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