CREAMY GROUND TURKEY, SPINACH AND PEA PASTA

Creamy Ground Turkey, Spinach and Pea Pasta image

Provided by Megan Mitchell

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt and freshly cracked black pepper
Extra-virgin olive oil
1 pound dark meat ground turkey
3 cloves garlic, minced or grated
1 tablespoon minced thyme leaves
1/4 cup all-purpose flour
1/4 cup dry vermouth or white wine
1 1/2 cups whole milk
1 cup freshly grated Parmesan, plus more for garnish
1 pound torchiette or any short pasta
1 bunch spinach, roughly chopped
1 cup frozen peas

Steps:

Bring a large stock pot of salted water to a boil.
Meanwhile, heat a large nonstick skillet over medium heat. Add 1 to 2 tablespoons olive oil along with the ground turkey and cook, breaking up the turkey with a wooden spoon, until browned, about 8 minutes. Season with salt and pepper. Turn the heat to medium low and add the garlic and thyme; cook, stirring, until fragrant, about 2 minutes. Next, add the flour and stir to coat. If the skillet looks too dry, add 1 to 2 more tablespoons olive oil. Cook, stirring, until it smells nutty, about 2 minutes. Deglaze the skillet with the vermouth or white wine and cook, scraping up the browned bits with the wooden spoon, until the liquid evaporates. Next, add the milk and 1 cup Parmesan, liberally season with salt and pepper then simmer on low heat until the sauce thickens, 8 to 10 minutes.
At this point drop the pasta into the boiling water and cook per the package directions until al dente.
Five minutes before the pasta is ready, add the spinach and peas to the sauce and cook over low heat, stirring occasionally, for 5 minutes. Taste for seasoning; add more salt and pepper, if necessary. Add the pasta, along with 3/4 to 1 cup of the pasta cooking water, directly to the skillet and stir until the sauce is thick and creamy, 1 to 2 minutes.
Serve the pasta in shallow bowls, then sprinkle with pepper and extra Parmesan.