Cheesy Farfalle with Turkey and Peas

1 pound Farfalle
kosher salt, small handful (to season the pasta water)
1 tablespoon olive oil
1 pound 93% lean ground turkey
2 cloves garlic, minced or grated
1/2 small onion, small chopped or grated
2 tablespoons Italian seasoning
4 tablespoons unsalted butter
1/4 cup flour
2 cups whole milk
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounce Italian cheese blend cheese, shredded
12 ounce bag frozen peas
salt and pepper to taste
fresh grated Parmesan cheese, to taste
2 tablespoons fresh parsley, chopped

In a medium frying pan,  over medium-high heat, add olive oil, garlic and onions.  Cook until onions are translucent, add turkey and 1 tablespoon of Italian seasoning.  Sear turkey on one side and break up with wooden spoon.  Add remaining tablespoon of Italian seasoning and cook until done.  Remove from pan and place in a bowl.  Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes.

While the pasta is cooking, in a large sauce pan melt butter.

Add flour and whisk until the raw flour flavor dissolves, about 2 minutes.

Add 2 cups of milk, nutmeg, salt and pepper, whisk until mixture starts thickening.  Add cheese, stir with a spoon until dissolved.  Add parsley.  Mix well until combined.

Place a sieve over a heat safe bowl, filled with frozen peas.  Drain pasta into sieve (slightly cooking the peas).

Return pasta to pot.  Pour cheese over pasta.  Add turkey and peas.   Stir and add reserved pasta water 1/4 cup at a time, until it has a perfect creamy consistency.

Sprinkle with fresh grated Parmesan cheese and salt and pepper to taste, if necessary.  Serve immediately.

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