Wednesday, December 4, 2013

Creamy Parmesan Pasta with Turkey and Kale

Sophisticated enough for adults, reminiscent enough of mac-n-cheese for little ones. You can substitute chicken for the turkey if you like, but I like the turkey's somewhat more assertive flavor in this combination. I used lacinato kale, which worked nicely.

1 lb cut pasta (penne is good)
3 Tbsp butter
3 Tbsp all purpose flour
2 cups milk, warmed
3/4 cup grated Parmesan
Olive oil
5-6 cups finely chopped kale
1 1/2 cups diced cooked turkey
Salt and pepper to taste

Bring a pot of water to a boil, salt it, and cook the pasta. Drain and toss with a little oil.

While you heat water and cook the pasta, melt the butter in a Dutch oven or large saucepan over medium heat. Sprinkle the flour over it and whisk thoroughly to combine. Stir constantly with the whisk for 1-2 minutes, then gradually whisk in the warm milk until thoroughly combined. Ensure there are no lumps. Bring the sauce to a simmer over medium heat, then reduce and continue to simmer until it reaches about the consistency of heavy cream. Turn off the heat and stir in the Parmesan. Add salt and pepper to taste.

While the pasta and sauce cook, heat a little olive oil in a large skillet. Add the kale and saute until just tender. Stir in the turkey and saute until heated through. Add salt and pepper to taste.

Add the kale and turkey mixture to the sauce and combine well. Sauce the pasta and serve hot.

Serves 4-6.

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