Penne with turkey and asparagus
Asparagus is a rich source of the B vitamin folate, needed for healthy blood: an average portion (100g) provides over three-quarters of our recommended daily intake. It also provides good amounts of the antioxidants vitamin C and beta-carotene, as well as a little vitamin E - all of which are needed for healthy skin and a healthy heart.
Ingredients (Serves 4)
- 200g penne
- 350g lean turkey strips
- 100g asparagus tips, halved
- 100g fine beans, halved
- 1 tbsp olive oil
- 50g fresh breadcrumbs
- 2 tbsp half-fat creme fraiche
- 2 tbsp green pesto
- 1 tbsp grated parmesan
- Freshly ground black pepper
Bring a large pan of water to the boil. Tip in the pasta and cook for 8 minutes, adding the asparagus and beans for the last 2 minutes of the cooking time.
Meanwhile, heat the olive oil in a frying pan and add the turkey strips. When they are cooked through (about 8 minutes), add the breadcrumbs. Cook for 2-3 minutes until golden.
Drain the pasta and green vegetables, then return to the pan and mix in the crème fraiche, pesto and plenty of pepper.
Serve in warmed bowls, scattered with the turkey and breadcrumbs and grated parmesan.