Pasta with Turkey Breast

Ingredients

• 1 small fennel bulb
• 1 onion
• 250 g Turkey breast fillet
• Salt
• 200 g farfalle pasta (durum wheat, egg-free)
• 1 tbsp Olive Oil
• pepper (ground)
• coriander powder
• 2 tsp wheat flour type 1050
• 150 ml Vegetable broth
• 1 tbsp Lemon Juice
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash and trim the fennel bulb, then slice into fine strips. Chop the tender fennel fronds and set aside. Peel the onion and dice finely. Rinse the turkey breast fillet under cold water, pat dry with paper towels, and cut into thin strips.

2. 2.

   Heat olive oil in a non-stick pan over medium heat. Brown the turkey strips all around for 2-3 minutes until golden brown. Season the meat with salt, pepper, and coriander powder, remove from the pan, and set aside.

3. 3.

   Add the onion cubes to the pan and sauté on low heat until translucent. Add the fennel slices. Sprinkle flour over everything and stir briefly. Deglaze with vegetable broth while stirring, then simmer gently for 5-10 minutes. Meanwhile, cook farfalle in plenty of salted water until al dente.

4. 4.

   Return the turkey to the pan with the vegetables and reheat. Season again with salt, pepper, coriander, and lemon juice. Drain the pasta well and combine it with the turkey-fennel mixture on two plates. Sprinkle with fennel fronds and parsley before serving immediately.