Pasta With Smoked Turkey And Asparagus Food

SMOKED TURKEY PASTA SALAD WITH CHEDDAR AND HARDBOILED EGGS

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the Cheddar, turkey, eggs, carrots and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PASTA WITH SMOKED TURKEY AND ASPARAGUS

Steps:

• Cook the pasta in a large pot of lightly salted boiling water for 7 minutes, stirring occasionally .
• Add the asparagus and carrots, cook for another 4-5 minutes until vegetables are tender and pasta is cooked al-dente.
• Meanwhile, make the sauce: Bring the stock and onion to a boil in a medium saucepan.
• Reduce the heat and simmer, uncovered for 4-5 minutes until onion is soft.
• Whisk flour into milk until smooth. Stir into simmering broth mixture, return to a simmer and cook 1-2 minutes, stirring constantly , until slightly thickened.
• Reduce heat to low, add turkey and stir until heated through.
• Remove from heat, add mustard and butter and stir until the butter has melted.
• Drain pasta and vegetables; return to pot. Add sauce and toss to mix.
• Serve immediately.

SMOKED TURKEY WRAPPED ASPARAGUS

Steps:

• Pre-heat the oven to 400 degrees F.
• Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler. Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed. Slice each slice of turkey lengthwise into three strips. Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped. If using, tie a blade of chive around each wrapped spear. Place the wrapped asparagus on baking tray and bake for12 minutes, turning once.

SMOKED TURKEY AND SPRING PEA FETTUCCINE

Steps:

• Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
• Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
• Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

PASTA WITH SMOKED TURKEY AND WILD MUSHROOMS

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add chopped shallots and sauté 1 minute. Add portobello and shiitake mushrooms and bell pepper and sauté until vegetables are tender, about 5 minutes. Add white wine and boil until liquid is reduced by half, about 5 minutes. Add 1 cup whipping cream and simmer until sauce thickens, about 5 minutes. Add remaining 1 cup whipping cream and diced smoked turkey; simmer 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to sauce in pot and toss to coat. Add cheese and chives and toss to combine. Season with salt and pepper and serve.

FETTUCINE WITH SMOKED SALMON AND ASPARAGUS

Steps:

• Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
• While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.

FETTUCCINE, SMOKED TROUT AND ASPARAGUS

Steps:

• Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
• Place the asparagus in a steamer or a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Refresh the asparagus under cold running water. Dry them well.
• Bring a large pot of water to a boil.
• Meanwhile, melt the butter in a large skillet. Add the shallots and saute over low heat until soft but not brown, about three minutes. Stir in the cream and simmer about five minutes, until the mixture starts to thicken. Add the trout and the asparagus. Remove from heat and season to taste with salt and pepper. Stir in the lemon juice.
• When the water is boiling, add the fettuccine and boil about three minutes. Drain well and transfer to a warm serving dish. Reheat the contents of the skillet and pour over the fettuccine. Toss well. Scatter the dill on top and serve.

SMOKED TURKEY PASTA

Steps:

• Bring a large pot of water to a boil. Add small amount of salt and broccoli. Cook until crisp-tender. Transfer broccoli to an ice bath using a slotted spoon, reserving water in pot. Return water to a boil, and add pasta. Cook until slightly tender (still firm to bite). Drain pasta and broccoli thoroughly, patting broccoli dry.
• While pasta is cooking, melt butter and olive oil over low heat in large skillet. Sauté garlic and red pepper flakes until garlic is tender. Add turkey and sauté until heated through.
• Add stock, pasta, broccoli, and roasted red peppers to the turkey mixture and mix. Increase heat to high and cook until pasta has absorbed most of the liquid, stirring frequently. Divide pasta among plates and top with parmesan cheese.

ASPARAGUS, BROAD BEAN & SMOKED SALMON PASTA

Steps:

• Melt the butter in a pan, then fry the spring onions for 1 minute, until softened. Add the wine and boil hard to reduce to about 2 tbsp. Stir in the crème fraîche, season well and add the nutmeg. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Stir in the dill, if using, and squeeze in a little lemon juice. Set aside.
• Blanch the shelled broad beans in boiling salted water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Drain again and peel off the outer hard skin - make a nick in the tops and pop the beans out.
• Trim the asparagus - if it's young, it won't need much cut off the stems. Cut into halves or thirds. Cook the pasta in salted boiling water as per pack instructions, adding the asparagus 3 minutes before the end of cooking time. Cook until "al dente".
• Drain well, reserving a little pasta water. Toss the hot pasta and asparagus with the drained broad beans, smoked salmon and sauce, loosening with a spoonful or two of pasta water, if necessary. The heat of the pasta should reheat the sauce and slightly cook the smoked salmon, but stir over a gentle heat to warm through if necessary. Serve immediately.

BOW TIE PASTA WITH SAUSAGE AND ASPARAGUS

Steps:

• Heat pan with olive oil and butter. Once butter melts, add garlic and cook until fragrant. Add sausage, and cayenne pepper. Cook 2 minutes.
• Add bell pepper, asparagus and black pepper, and cook for 8-10 minutes or until asparagus is tender, but crispy.
• Sprinkle cheese over sausage mixture and mix well.
• Pour over hot farfalle pasta. Toss to coat. Add salt if needed.

TURKEY ASPARAGUS CASSEROLE

Steps:

• In a small saucepan, cook asparagus in a small amount of water for 2 minutes; drain. Place in a greased 11x7-in. baking dish. Top with turkey. Combine soup and water; spoon over turkey. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with onions. Bake 5 minutes longer or until golden brown.