Turkey, broccoli, pea and tomato pasta

Turkey, broccoli, pea and tomato pasta

by Annabel Karmel |
Published on

Preparation Time

10 minutes




  • 125g fusilli

  • 75g broccoli florets

  • 40g frozen peas

  • 2 cooked turkey breasts, diced

  • 60g canned sweetcorn, drained

  • 110g cherry tomatoes, halved

  • 2 tbsp fresh basil, chopped

  • For the dressing:

  • 4 ½ tbsp light olive oil

  • 1 ½ tbsp vinegar

  • 1 tsp Dijon mustard

  • ½ small clove garlic, crushed (optional)

  • A dash of sugar (optional)

  1. Cook the pasta according to the packet instructions. Add the broccoli for the last 4 minutes and the peas for the last 2 minutes before the end. Drain and refresh in cold water.

  2. Tip into a bowl. Add the turkey, tomatoes, sweetcorn and basil.

  3. Mix all of the dressing ingredients and pour over the pasta.

  4. Season well.

Suitable from 9 months.

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