Ingredients

Pasta Skillet with Turkey Fillet & Green Asparagus

200 g turkey fillet
200 g pasta
250 g fresh green asparagus
0.5 red bell pepper
100 g cherry tomatoes
1 Tablespoon(s) tomato paste
100 ml vegetable broth
1 Tablespoon(s) olive oil
Spices: salt, pepper, paprika (freshly ground)

Preparation

  • Preparation time: 10 min
  • Cooking time: 20 min
  • Total time: 30 min

Pasta Skillet with Turkey Fillet & Green Asparagus

1. Remove the woody ends of the asparagus and cut into thirds lengthwise. Slice the bell pepper into strips and halve the cherry tomatoes. Cook the pasta al dente in salted water. Stir the vegetable broth with the tomato paste and set aside.
2. Cut the turkey fillet into small pieces, marinate with olive oil and spices, and lightly fry in the STONELINE® serving pan until it is tender and slightly pink. Remove and set aside.
3.

In the same pan, sauté the bell pepper, then add the green asparagus and cook until crisp-tender. Deglaze the vegetables with the prepared tomato-vegetable broth and return the meat to the pan. Mix everything and season again to taste. Finally, fold in the cooked pasta.

4. Tip:
Garnish with fresh basil or toasted pine nuts for extra flavor and an attractive presentation.

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