Turkey au Pistou avec Spaghetti et Petits Pois
Savor the essence of Provence with this delectable French-inspired dish, featuring tender turkey, fresh green peas, and al dente spaghetti, all harmoniously combined in a rich and aromatic pistou sauce. The combination of flavors and textures will transport your taste buds to the sun-kissed fields of southern France. This recipe is a creative twist on traditional French cuisine, blending the simplicity of spaghetti with the elegance of a classic pistou sauce.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- French
- french
- slot-machine-generated
- turkey
- green peas
- spaghetti
Ingredients
- 1.5lbsturkey breast, cut into bite-sized pieces
- 8ozsspaghetti, none
- 1cupgreen peas, fresh or frozen, thawed
- 3clovesgarlic, minced
- 1/4cupfresh basil, chopped
- 1/4cupolive oil, none
- 1cupchicken broth, none
- 1/2cupgrated Gruyère cheese, none
- to tastenonesalt, none
- to tastenoneblack pepper, none
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, then reserve 1 cup of pasta water before draining the spaghetti.
8mhigh heat - 2
In a large skillet, heat the olive oil over medium-high heat and sauté the turkey breast pieces until browned on all sides and cooked through, about 5-6 minutes. Remove the turkey from the skillet and set aside.
6mmedium-high heat - 3
In the same skillet, add the minced garlic and cook for 1 minute, until fragrant, then add the fresh green peas and cook for an additional 2-3 minutes, until they start to soften.
3mmedium heat - 4
Add the chicken broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let cook for 2-3 minutes, until the liquid has reduced slightly.
3mmedium heat - 5
Stir in the chopped basil and cook for 1 minute, until wilted, then add the grated Gruyère cheese and stir until melted and smooth.
2mlow heat - 6
Add the cooked spaghetti to the skillet, tossing to combine with the pea and basil mixture, adding some reserved pasta water if the mixture seems too thick.
2mlow heat - 7
Return the turkey breast pieces to the skillet and toss to combine with the spaghetti and sauce, seasoning with salt and black pepper to taste.
2mlow heat - 8
Serve the turkey and spaghetti hot, garnished with additional basil and Gruyère cheese if desired.
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