Simple Recipes for Every Day
Creamy Turkey Pasta with Almonds
- Serves: 4
- Prep Time: 15 min
- Cook Time: 35 min
Ingredients
- 2½ teaspoons kosher salt
- ¾ pound bucatini or gluten-free noodles
- ½ cup (1 stick) + 2 tablespoons salted butter
- ½ cup slivered almonds
- ½ cup panko or gluten-free panko
- 2 garlic cloves, minced
- ¾ teaspoons garlic powder
- ¼ teaspoons ground nutmeg
- ½ teaspoons freshly cracked black pepper
- 1½ cups heavy whipping cream, room temperature
- 2 cups freshly grated Grana Padano or Parmesan cheese
- 2 cups cubed leftover turkey
- ¼ cup minced flat-leaf parsley, for serving
Method
Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook until al dente according to the package instructions. Drain.
Meanwhile, heat a small dry skillet over medium-high heat. Add the almonds and toast, about 4-5 minutes. Transfer the almonds to a small bowl. In the same skillet, melt 2 tablespoons of the butter over medium-high heat until sizzling. Add the panko and cook, stirring, until golden brown, 3-4 minutes. Transfer the panko to a separate small bowl.
Melt the remaining ½ cup of butter in a large skillet over medium-high heat. When the butter begins to sizzle, add the garlic, garlic powder, nutmeg, remaining ½ teaspoon salt, and pepper, stirring, until the garlic is fragrant, about 1 minute.
Gradually stir in the heavy cream and bring to a simmer. Add the Grana Padano and stir until fully incorporated, about 2 minutes. Reduce the heat to low and cook until thickened, about 5 minutes. Stir in the turkey and continue cooking until warmed through.
Remove the pan from heat. Add the bucatini and toss to coat.
To serve, divide the pasta among 4 bowls, sprinkle with toasted panko, almonds, and parsley.