Tagliatelle with courgette and turkey breast

Additional requirements: hand blender.

Provide equal pieces of turkey breast.

Chop the onion.

Chop the garlic.

Cut the zucchini into cubes.

Boil the tagliatelle in a pan with plenty of water and a little salt in ten to twelve minutes until al dente.

Heat the butter in a frying pan and spoon in the onion, garlic, zucchini and Italian herbs.

Add some salt and pepper and smother the zucchini covered in eight minutes until tender.

Rub the pieces of turkey with salt, pepper and olive oil and fry them in a frying pan over medium-high heat in eight to ten minutes until nicely browned and done, turning them regularly.

Spoon a full serving spoon of past cooking liquid with the zucchini and bring it to a boil.

Puree everything with the hand blender into a smooth sauce.

Let the sauce reduce a little if necessary.

Drain the tagliatelle in a colander and scoop the pasta through the sauce.

Serve the tagliatelle with sauce in deep plates and put a piece of turkey breast on it.