Red lentil pasta with cauliflower and rosemary turkey

Ingredients

For 1 serving

• Red lentil pasta70 g
• Turkey breast100 g
• Cauliflower150 g
• Rosemary1 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

In season: October – March

Method

1. Bring a pan of water to the boil and salt it once it boils: you'll use it for the cauliflower and then for the pasta.
2. Meanwhile cut the cauliflower into small florets, about 2 cm, and wash them; cut the turkey breast into roughly 1.5 cm cubes; chop the rosemary needles.
3. Blanch the florets for 4 minutes, until just tender, then lift them out with a slotted spoon, keeping the water on the heat.
4. Heat the olive oil in a frying pan over medium-high heat with the crushed garlic and rosemary and brown the turkey for 5 minutes, until golden and no longer pink; season with salt.
5. Add the cauliflower and let it brown for 4 minutes, stirring rarely, until it has a few browned edges; remove the garlic.
6. Meanwhile add the red lentil pasta to the water and cook for the time on the packet, usually 6–8 minutes, until al dente; drain and toss with the sauce for a minute, finishing with black pepper.