Tagliatelle met kalkoen-roomsaus en paprika

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250 gr groene tagliatelle
zout
400 gr kalkoenfilets
1 eetlepel olijfolie
peper, zout
2 gele paprika's in reepjes
1 dl slagroom
50 gr gorgonzola
1 bosui in ringetjes
2 eetlepels fijngehakte verse tuinkruiden (peterselie en bieslook)

Kook de tagliatelle in water met zout volgens de gebruiksaanwijzing
beetgaar.
Wrijf de kalkoenfilets in met peper en zout en snijd ze in blokjes.
Bak de kalkoen in de olie in een anti-aanbakpan goudbruin.
Voeg de paprika toe en laat die ± 2 minuten meebakken; schep af en toe
om.
Roer de room en de gorgonzola erdoor en laat alles goed doorwarmen.
Voeg ook de bosui en de tuinkruiden toe.
Schep de kalkoensaus over de pasta.