The cheese gives the sauce a creamy richness. Perfect with the sweet butternut squash the chopped kale and turkey. A hint of nutmeg wakes up the flavours and some chopped hazelnuts complete this dish.
|1/2 lb||(225 g) Ditali or other small pasta|
|1 tbsp||(15 mL) Olive oil|
|1/2||Small butternut squash, peeled and cut into ½” (1.24 cm) cubes|
|Salt and pepper|
|1||Small red onion|
|3||Cloves garlic, minced|
|4 cups||(1 L) Chopped kale (stems removed)|
|1||(400 g) Package Maple Leaf Prime Naturally® Oven Roasted Turkey Breast Strips|
|Pinch of ground nutmeg|
|150 g||Crumbled spiced soft cheese (Boursin or goat cheese)|
|1/4 cup||(60 mL) Chopped toasted hazelnuts|
COOK pasta in a large pot of salted water according to the package directions until al dente, about 8 minutes. Drain well and reserve 1 cup (250 mL) of the pasta water.
HEAT oil in a large skillet over medium-high. Add squash and cook for 1-2 minutes. Season with salt and pepper. Add onion and garlic and continue to cook for 2-3 minutes or until squash is fork tender and onions and garlic begin to soften and become fragrant. Toss in kale and cook for another 1-2 minutes or until slightly wilted. Stir in turkey strips and reserved pasta; season with nutmeg, salt and pepper. Sprinkle with ¾ of the cheese and stir to combine. Ladle the reserved pasta water over the mixture to make a slightly thick sauce.
DIVIDE pasta between four individual bowls or serve family style. Sprinkle with the remaining cheese and toasted hazelnuts.
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