Ingredients
- 4 tbsp rape seed oil, plus a little extra to serve
- 1 small onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 500g free-range cooked Golden Turkey, roughly chopped into cubes
- 350g penne pasta
- 3 tbsp fresh sage leaves, roughly chopped
- 2 cm piece of fresh ginger, peeled and grated
- 2 lemons, zested
- The juice of 1 lemon
- 100ml white wine
- 100ml turkey/chicken stock
- 120ml double cream
- Parmesan, freshly grated to serve.
- Sea salt & black pepper
- 75g chopped walnuts
- 4 tbsp fresh breadcrumbs
Methodology
- Cook the penne in a large pan of boiling, salted water, for 10 – 12 minutes.
- Meanwhile, heat 2 tbsp of rapeseed oil in a frying pan and add the onion, garlic, sea salt and black pepper and cook for 3 minutes, until the until the onion is soft, but not coloured.
- Stir in the cooked turkey and lower the heat and cook for a further 2 minutes, stirring continuously.
- Add the majority of the sage, ginger, lemon zest and juice, white wine and stock and simmer gently, stirring continuously for 3 minutes. Then add the cream and simmer for a further 2 minutes.
- Place a small frying pan on a medium heat; add the remaining 2 tablespoons of rapeseed oil, then add the chopped walnuts and breadcrumbs and sauté until lightly brown. Remove from the pan and keep warm.
- When cooked, drain the pasta well, return to the pan and add the turkey mixture and stir well.
- Serve with a drizzle of rapeseed oil, the remaining sage and some grated parmesan and top with the walnut and breadcrumb mixture.
