Golden Hearth Turkey & Parsnip Penne with Aromatic Sage-Pistachio Gremolata

Ingredients

• 120 g Whole-grain penne pasta
• 2 tbsp Olive oil
• 2 medium Parsnip
• 4 cloves Garlic cloves
• 225 g Lean ground turkey
• 0.5 small Yellow onion
• 0.5 medium Carrot
• 0.5 medium Celery stalk
• 240 ml Low-sodium chicken or vegetable broth
• 0.5 tsp Fresh rosemary
• 0.5 tsp Fresh thyme
• 60 ml Plain Greek yogurt
• to taste Salt
• to taste Black pepper
• For the Sage-Pistachio Gremolata:
• 2 tbsp Shelled pistachios
• 4 leaves Fresh sage leaves
• 1 tsp Lemon zest

Instructions

1. Preheat oven to 200°C (400°F). On a baking sheet, toss the chopped parsnip and unpeeled garlic cloves with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast for 20-25 minutes, or until parsnips are tender and lightly caramelized. Meanwhile, bring a large pot of lightly salted water to a boil for the pasta.
2. While parsnips roast, prepare the Sage-Pistachio Gremolata: In a small bowl, combine the finely chopped pistachios, minced fresh sage leaves, and lemon zest. Set aside.
3. Cook the whole-grain penne according to package directions until al dente. Before draining, reserve 1/4 cup (60ml) of the pasta cooking water. Drain the pasta and set aside.
4. Once roasted, carefully remove the skins from the softened garlic cloves and mash them with a fork. Transfer the roasted parsnip and mashed garlic to a food processor or blender. Add the low-sodium broth and blend until the mixture is smooth and creamy. Set aside.
5. In a large skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the lean ground turkey and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes. Drain any excess fat.
6. Reduce heat to medium. Add the diced onion, carrot, and celery to the skillet with the turkey. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Stir in the finely chopped fresh rosemary and thyme and cook for 1 minute until fragrant.
7. Pour the parsnip-garlic puree into the skillet with the turkey and vegetables. Bring to a gentle simmer, stirring occasionally. If the sauce is too thick for your preference, add a splash of the reserved pasta water to reach the desired consistency.
8. Remove the skillet from heat. Stir in the plain Greek yogurt until it is well combined and the sauce is creamy. Season the sauce generously with salt and black pepper to taste. Add the cooked penne to the sauce and toss gently to coat the pasta evenly.
9. Divide the pasta between two serving bowls. Sprinkle generously with the prepared Sage-Pistachio Gremolata just before serving. Enjoy this comforting and nourishing dish, perfect for tender loving care.

Nutrition (per serving)