Friday, August 28, 2009

Shells with Turkey, Parmesan, Chives and Artichokes

It's funny that while I was making this dish, I was praying Kris wouldn't drift into the kitchen asking me what was for dinner. For some reason I thought I'd scare him into ordering take out with the site of artichokes and ground turkey spread out on the counter. (It's what I had on hand, and I'm trying dearly to be crafty with what's in the cupboard versus up and jumping to Gourmet Garage every five seconds.)

Well bite the dog and slap the cat - I had no reason to worry after all. A half hour later he declared this his new favorite pasta...

Shells with Turkey, Parmesan, Chives and Artichokes

1/2 lb 'Shell' pasta, or other short pasta
kosher salt

1 teaspoon olive oil
1 lb ground turkey (you could sub turkey sausage if you want a richer texture and flavor)

1 tablespoon olive oil
1/4 teaspoon red pepper flakes
zest of 1 lemon
1 9 oz jar of marinated artichoke hearts, drained and halved
1/2 cup freshly grated Parmesan, plus more for plating
1/4 cup finely chopped fresh chives
1/4 teaspoon red pepper flakes, optional, or fresh cracked pepper
sea salt or kosher salt, to taste

Heat up a large pot of water to a boil. Stir in a handful of kosher salt, let the water come back up to a boil on standby while you start your turkey.

Heat a large rimmed, nonstick skillet over medium heat with 1 teaspoon olive oil for 30 seconds. Add your turkey, or sausage, breaking up to distribute evenly with a wooden spoon. Cook for 3 minutes, then add your shells to the pasta water, cooking for 9 minutes or just until al dente, as you continue browning your meat in the skillet.

Using a slotted spoon or spider, transfer your pasta to a large pasta bowl, adding the last tablespoon olive oil, lemon zest, artichoke hearts, and red pepper flakes or fresh cracked pepper, stirring well. Once the meat has browned, transfer it to the pasta and gently stir in. Season with a pinch of salt, then add the Parmesan and fresh chives, just stirring through. Taste again for salt, adding more if necessary.

Serve in bowls, with additional little Parmesan chunks on top.

No comments: