Burrata Turkey Bolognese Pasta
Not your typical Bolognese, this Burrata Turkey Bolognese Pasta blends unconventional ingredients like burrata and asparagus with the lean goodness of turkey. Ideal for a satisfying, protein-rich meal.
Equipment
- large pasta pot, large deep sided pan, stovetop
Ingredients
- 400 grams gluten free farfalle
- 2 tbsp olive oil
- 1 pinch chili flakes
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound lean ground turkey
- 10 spears asparagus trimmed and chopped
- 2 fistfuls curly kale cavolo nero would work wonderfully too
- 4 cups homemade tomato sauce
- 2 small balls burrata drained
- ½ cup pasta water
- grated parmigiano
- sea salt and cracked pepper to taste
Instructions
- Cook Pasta according to package. Be aware, some brands add too much cook time to their instructions. Cook to your desired doneness. Reserve pasta water before draining.
- Heat pan over medium high heat. Add oil, chili flakes and onion. Saute onion for several minutes until translucent.
- Add turkey to the pan. Break up turkey with tongs. Season with salt and pepper. Add in garlic. Cook until no pink remains.
- Add in chopped asparagus and kale. Stir to coat kale and asparagus. Add a splash of pasta water if mixture seems too dry. Saute until asparagus is tender and kale starts to soften.
- Stir in tomato sauce. Bring to a bubble, then reduce heat to a simmer for 10 minutes, stirring often.
- Add in cooked pasta and toss to combine.
- Break burrata balls over the pasta and gently stir to combine. Once the cheese starts to melt it will become stringy and gooey.Taste for seasoning and serve.