Turkey, Feta and Tomatoes with Pesto Fettuccine

Turkey, Feta and Tomatoes with Pesto Fettuccine

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 18, 2018.
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Turning the turkey once will help ensure it keeps its shape better.

Ingredients

Turkey, Feta and Tomatoes

  • 50g sundried tomato paste
  • 500g turkey mince
  • 1 egg
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 red onion, thinly sliced
  • 200g Swiss brown mushrooms, cut into quarters
  • ½ cup chicken stock
  • 2 tomatoes, diced 2cm
  • 1 courgette, grated
  • 100g feta cheese, crumbled

Pesto Fettuccine

  • 400g Dried fettuccine
  • 80g basil pesto

To Serve

  • 1 cup grated cheese (optional)

Steps

  1. Bring a large pot of salted water to the boil. Prepare vegetables. Combine sundried tomato paste, turkey mince, egg, salt and garlic in a large bowl and mix well. Season with pepper and set aside.
  2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Dollop tablespoonfuls of turkey mixture into pan and cook for about 2 minutes each side, until browned. Remove from pan and set aside. Wipe pan clean and return pan to heat with a drizzle of oil.
  3. Add onion and mushrooms to pan and cook for about 6 minutes, until tender and brown. Return turkey to pan, add stock and reduce to medium heat. Simmer for about 5 minutes, until slightly thickened and reduced.
  4. While turkey cooks, cook pasta in pot of salted water for 7-9 minutes, until just tender. Drain well, return to pot and toss with basil pesto.
  5. Once turkey sauce has thickened, remove from heat and stir through tomatoes, courgette and feta. Season to taste.
  6. To serve, divide pesto fettuccine between bowls and top with turkey, feta and tomatoes. Sprinkle over cheese (if using).

Nutritional Information

Energy 2465 kj
589 kcal
Protein 40.2g
Carbohydrate 60.2g
Fat 19.9g