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Pasta with turkey, summer corn and leeks
2019-06-06
https://www.metro.ca/userfiles/image/recipes/pates-dindon-mais-poireaux-11056.jpg
PT10M
PT15M
PT25M
In a large skillet, heat 30 ml (2 tbsp) olive oil over medium heat. Cook turkey strips for about 2 minutes, and add leeks. Cook for about 2 more minutes, or until turkey strips are cooked. Season with salt and pepper and set aside.In the same skillet, cook corn in 15 ml (1 tbsp) olive oil for about 2-4 minutes, stiffing often. Season with salt and pepper and set aside.Using food processor, purée 250 ml (1 cup) of corn with 125 ml (1/2 cup) of water. Set aside.Meanwhile, in a large pot of boiling salted water, cook pasta following package instructions. Drain and reserve 1/2 cup of cooking water.Reheat skillet of corn on medium-high heat, adding turkey strips, leeks, corn purée, pesto and cooked pasta. Toss all ingredients until dish is creamy. Add cooking water if necessary.Remove from heat and swirl in Parmesan. Serve immediately.Source: Le Dindon du Québec
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3 tablespoon (45 ml) olive oil divided
1/2 lb (227 g) Quebec turkey breast cut into strips
1 cup (250 ml) chopped leeks
1 1/2 cup (375 ml) corn niblets (6-10 corn on the cob)
3 cups (750 ml) short pasta (penne, genilli, fusilli, rotini, etc.)
1 tablespoon (15 ml) basil pesto
1/2 cup (125 ml) grated parmesan
1/2 cup (125ml ml) water
To taste salt and ground black pepper
Pasta with turkey, summer corn and leeks
4
Main course
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
3 tablespoon
(45 ml)olive oil divided
-
1/2 lb
(227 g)Quebec turkey breast cut into strips
-
1 cup
(250 ml)chopped leeks
-
1 1/2 cup
(375 ml)corn niblets (6-10 corn on the cob)
-
3 cups
(750 ml)short pasta (penne, genilli, fusilli, rotini, etc.)
-
1 tablespoon
(15 ml)basil pesto
-
1/2 cup
(125 ml)grated parmesan
-
1/2 cup
(125ml ml)water
-
To taste
salt and ground black pepper
Preparation
In a large skillet, heat 30 ml (2 tbsp) olive oil over medium heat. Cook turkey strips for about 2 minutes, and add leeks. Cook for about 2 more minutes, or until turkey strips are cooked. Season with salt and pepper and set aside.
In the same skillet, cook corn in 15 ml (1 tbsp) olive oil for about 2-4 minutes, stiffing often. Season with salt and pepper and set aside.
Using food processor, purée 250 ml (1 cup) of corn with 125 ml (1/2 cup) of water. Set aside.
Meanwhile, in a large pot of boiling salted water, cook pasta following package instructions. Drain and reserve 1/2 cup of cooking water.
Reheat skillet of corn on medium-high heat, adding turkey strips, leeks, corn purée, pesto and cooked pasta. Toss all ingredients until dish is creamy. Add cooking water if necessary.
Remove from heat and swirl in Parmesan. Serve immediately.
Source: Le Dindon du Québec
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
