Ribbon pasta with turkey strips and vegetables in white wine cheese sauce

Ingredients for 4 servings:

• 1 bunch of spring onions
• 2 carrots
• 150 g peas, frozen
• 400 g turkey breast
• 200 g processed cheese
• 100 g whipped cream
• ml white wine
• some oil for frying
• 500 g tagliatelle pasta
• ml water or vegetable broth
• n. B. herbs, e.g. Italian herbs or herbs of Provence)
• e.g. salt and pepper
• e.g. Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the tagliatelle pasta until al dente. In the meantime, slice the carrots, thaw the peas, and chop the spring onions. Wash and pat the turkey breast dry, then cut into bite-sized pieces. Heat oil in a pan and brown the meat. Turn over and add the carrots. Cook for about 5 minutes until nicely browned, then add the spring onions and peas. Fry briefly, then deglaze with water or vegetable stock and add the white wine and cream. Bring to a boil and stir in the processed cheese and herbs. Season to taste with salt and pepper, and vegetable stock and herbs if desired. Serve with the pasta and Parmesan.