Pasta pan with turkey and arugula

Ingredients for 4 servings:

• 600 g turkey breast
• 2 yellow bell peppers
• 100 g arugula
• 1 clove(s) garlic
• 400 g pasta (shell pasta or penne)
• 2 tbsp oil
• 1 crème fraîche (creme legere)
• 3 tsp tomato paste
• e.g. Parmesan, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into 2 x 2 cm pieces. Halve the bell peppers, trim, deseed, wash, and cut into pieces. Rinse the arugula, shake dry, remove the thick stems, and roughly chop the arugula. Peel and press the garlic. Cook the pasta in plenty of salted water. Meanwhile, heat the oil in a large pan, add the meat, and brown on each side. Remove and set aside. In the same pan, fry the bell peppers and garlic over medium heat for about 3 minutes. Then add the crème fraîche and tomato paste and mix. Return the meat and season generously with salt and pepper. Remove the pan from the heat. Drain the pasta in a colander, let it drain, and add it to the meat mixture in the pan, stirring in the chopped arugula. Mix everything well and heat briefly again. Arrange the pasta on four plates, sprinkle with a little grated Parmesan cheese, if desired, and serve immediately.