“From "Garden Fresh Vegetable Cookbook"”
READY IN:
10mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil for the pasta.
  2. Combine the corn, chicken broth and saffron in a medium saucepan. Bring to a boil and simmer until corn is tender, about 1 minute.
  3. Transfer the corn mixture to a blender or food processor, add the cream and pulse to make a coarse puree. Return the mixture to the saucepan and add turkey, tomatoes and basil. Season with salt and pepper. Keep warm over low heat.
  4. Cook the pasta to just al dente. Drain.
  5. Combine the pasta with the sauce in a serving bowl, toss well, and serve immediately.

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