Serves 3–4
Preparation time 5 minutes
Cooking time 10–15 minutes
250 g (8 oz) rigatoni ½ teaspoon salt
2 tablespoons extra virgin olive oil
375 g (12 oz) cooked turkey, cut diagonally into thin strips
3 tablespoons green pesto 4–6 tablespoons double cream
salt and pepper
To garnish
freshly grated Parmesan cheese
basil leaves
Cook the pasta in a large saucepan of boiling water with the salt and 1 tablespoon of the oil for about 10 minutes, or according to the packet instructions, until al dente.
Heat a wok or large deep frying pan over a moderate heat until hot, then add 1 tablespoon oil and heat until hot but not smoking. Add the turkey and stir-fry for 1–2 minutes.
Add the pesto and continue to stir-fry for 2–3 minutes until the turkey is heated through.
Drain the pasta well, add to the turkey mixture and toss over a high heat until evenly mixed with the turkey and pesto. Add the cream, season to taste and stir well to mix. Serve garnished with Parmesan and basil.
For penne with turkey & red pesto, replace the rigatoni with 250 g (8 oz) penne and replace the green pesto with 3 tablespoons red pesto. Add 75 g (3 oz) pitted black olives to the turkey and pasta mixture and heat through before serving.