Turkey tagliatelle with asparagus and peas

225 g tagliatelle or spaghetti
2 teaspoons olive oil
225 g turkey stir fry strips
1 bunch spring onions, trimmed and finely chopped
100 g asparagus spears, trimmed and chopped
100 g frozen petit pois or garden peas
200 g very low fat plain fromage frais
200 g low fat garlic and herb flavoured soft cheese
a few basil leaves, torn into shreds, plus extra for garnish
salt and freshly ground black pepper

1. Cook the tagliatelle or spaghetti in plenty of boiling, lightly salted water for about 8-10 minutes, until just tender.
2. Meanwhile, heat the olive oil in a large saucepan and saute the turkey strips for about 5-6 minutes, until golden. Add the spring onions and cook for another 2-3 minutes, then add the asparagus and frozen peas. Cook, stirring, for 2-3 minutes.
3. Add the fromage frais, soft cheese and basil leaves to the saucepan. Heat, stirring gently, for about 3 minutes until melted and blended. Season with salt and pepper.
4. Drain the pasta well. Add the sauce and stir gently to mix. Transfer to four warmed plates and serve at once, garnished with basil leaves.