Summary

Ingredients

• 1 bunch spring onion (s)
• 2 carrot (s)
• 150 g peas, frozen
• 400 g turkey breast
• 200 g processed cheese
• 100 g whipped cream
• ml white wine
• some oil, for frying
• 500 g ribbon noodles
• ml water, or vegetable broth
• herbs, e.g. Italian herbs or herbs Provence)
• Salt and pepper
• Parmesan

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Instructions

1. Cook the ribbon noodles al dente.
2. In the meantime, cut the carrots into slices, defrost the peas and cut the spring onions into pieces. Wash the turkey breast, dab it off and cut into bite-sized pieces.
3. Now heat the oil in a pan and fry the meat, turn it over and add the carrots, fry for about 5 minutes until everything is nice and brown, then add the spring onions and peas. Fry briefly, then deglaze with water or vegetable stock and add the white wine and cream. Bring to the boil and stir in the processed cheese and herbs. Season with salt and pepper, possibly with vegetable stock and herbs.
4. Serve with the pasta and parmesan.