Whole wheat fusilli with chickpeas and turkey

Whole wheat fusilli with chickpeas and turkey strips

1 pack of AIA Turkey Sottilissime

320 g of whole wheat fusilli

1 clove of garlic

3 sage leaves

250 g of chickpeas

50 g of pine nuts

1 large zucchini

1 teaspoon of smoked paprika

Extra virgin olive oil

Salt

Pepper

Description

If you are looking for a light first course, balanced and full of flavor, whole wheat fusilli with chickpeas and turkey strips is what you need. Perfect for a light dinner, these whole wheat fusilli are also ideal for the lunch box at the office.

A first course rich in fiber, white meat and lots of flavor, is what you need to stay in shape without giving up the pleasure of the table.

To sweeten the flavor of this pasta there are the zucchini and for a pleasant crunchy touch the pine nuts are the perfect ingredient. If you love Mediterranean and aromatic flavors, the sage will complete this work of art.

Here's how to prepare fusilli with chickpeas and turkey strips!

Thin slices of Turkey Thigh

Procedure

Boil the fusilli in plenty of salted boiling water.

Cut the zucchini into cubes. In a large pan, brown the garlic in a drizzle of oil, add the sage and then the chickpeas, after draining them from their vegetable water, and the zucchini.

In another pan, heat a drizzle of oil and add the turkey cut into thin strips. Brown the meat well and flavor with the smoked paprika.

Add the turkey to the vegetables, drain the pasta and add it to the seasoning.

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