Recipe

Turkey and broad bean penne

Nov 27, 2013 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Turkey and broad bean penne
  • 500 gram frozen broad beans
  • 375 gram penne
  • 1 tablespoon extra virgin olive oil
  • 1/2 small onion, finely chopped
  • 2 cup cooked lean turkey, cut into strips
  • 1/2 cup (125ml) chicken stock
  • 2 tablespoon shaved parmesan
  • chopped parsley, to serve

Method

Turkey and broad bean penne
  • 1
    Place broad beans in a bowl and cover with boiling water. Set aside, 10 minutes. Drain, refresh in cold water and drain again. Remove and discard white skins.
  • 2
    Meanwhile, cook penne in a large saucepan of boiling, salted water according to packet directions. Drain, reserving 1/2 cup of cooking liquid.
  • 3
    Heat oil in a large frying pan on medium. Cook onion, 3 minutes, stirring, until soft. Add broad beans, turkey and chicken stock and simmer, 5 minutes. Add penne and toss on low heat, adding reserved cooking liquid, if necessary. Serve topped with parmesan, parsley and a grinding of black pepper, if you like.

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