• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
730
Protein:
75 g
Fat:
40 g
Carbohydrates:
18 g
Sodium:
1620 mg

Credit
Phil Mackenzie – Leansquad

Serves: 3
Prep Time: 10 mins
Cook Time: 30 mins
  1. Rinse and strain 2 cans of palmini pasta. After you have rinsed it, place in bowl and soak in a nut milk. This helps eliminate any acidity in the palmini pasta, as well as softening the noodles. Let noodles soak in milk for 20-30 minutes.
  2. While noodles are soaking, heat oven to 400 degrees Fahrenheit.
  3. Prepare turkey breasts by adding salt, pepper and a squeeze of lemon.
  4. Line a baking with tin foil and spray with olive oil.
  5. Place turkey breasts on tray and put in oven for 30 minutes or until cooked through (165 degrees internal temperature).
  6. In a large saucepan, cook chopped bacon over medium heat until crisp, about 3 to 5 minutes. Leave bacon and bacon fat in pan.
  7. In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino Romano cheese.
  8. Pour palmini noodles and nut milk into strainer and remove nut milk.  Toss drained palmini pasta with cooked bacon. Pour egg mixture in, along with a tablespoon of water , and frozen peas.  Toss together with pasta, 2 minutes on medium heat.
  9. Serve hot topped with remaining cheese, freshly salt & ground pepper, and parsley to garnish.

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