YOU WILL NEED

Ingredients

280g Sourdough vortici pasta 
1 small onion, sliced
250g white turkey meat, diced

Optional: a glass of white wine

2 cups fresh spinach leaves
French beans, trimmed and cut into bite-sized pieces
2 tbsp lemon juice 2 cloves garlic, minced
2 tbsp olive oil
Salt and black pepper to taste 

Optional: Parmigiano

PREPARATION

Step 1

Sauté Turkey: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the onion and diced turkey meat to the skillet and sauté until cooked through and lightly browned about 5-6 minutes. Season with salt and pepper to taste. Deglaze with wine, if using, and let evaporate. Remove the cooked turkey from the skillet and set aside.

Step 2

Sauteé Vegetables: In the same skillet, add the remaining tbsp of olive oil. Add the minced garlic, and sauté until fragrant, about 1 minutes. Add the French beans to the skillet and sauté for 3-4 minutes, or until slightly tender. Add the fresh spinach leaves to the skillet and add until wilted, about 2 minutes. Return the cooked turkey to the skillet.

Step 3

Cook Pasta: Bring a large pot of salted water to the boil. Cook the Sourdough Vortici pasta according to package instructions until ad dente. Drain to the skillet and toss everything together until well combined.

Step 4

Serve: Divide the pasta mixture among serving plates. Optionally, sprinkle with grated Parmesan cheese for extra flavour.