Turkey Kale Pappardelle

Ingredients

1 lb. pappardelle pasta (or pasta of choice)

6 tbsp extra virgin olive oil

300 g ground turkey

2 tsp crushed red pepper flakes

1 tsp Dijon mustard

1 tsp fennel seeds

1 tsp smoked paprika

3 shallots, thinly sliced

3 cloves garlic, finely chopped

2 tsp dried oregano

2 tsp dried thyme leaves

6-oz. can tomato paste

14-oz. can San Marzano crushed tomatoes kosher salt and black pepper

2 cups chopped greens (kale, spinach or chard)

1 cup fresh basil, roughly chopped

Zest and juice of 1 lemon (about 3 tbsp juice)

1 cup whole-milk ricotta (whipped in the food processor, if desired)

Directions

1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove and set aside 1 1/2 cups of the pasta cooking water. Drain.

2. Heat 2 tbsp olive oil in a large skillet over high heat. When the oil shimmers, add the ground turkey and brown all over, about five to eight minutes.

3. Reduce heat to low and add the shallots, garlic, oregano, thyme and remaining spices. Cook until the shallots begin to caramelize, about five minutes. Stir in the tomato paste and cook for two minutes.

4. Stir in the crushed tomatoes, 1 cup pasta cooking water and season with salt and pepper. Simmer for 10 to 15 minutes, or until the sauce thickens slightly.

5. Add the greens, stirring until wilted. Taste and adjust seasonings as needed.

6. Add the pasta and 1/2 cup basil, tossing to combine. If needed, thin the sauce with additional pasta cooking water.

7. In a small bowl, mix 1/4 cup olive oil with the remaining 1/2 cup basil, lemon zest, lemon juice and a pinch of salt.

8. Spread the ricotta into the bottom of each pasta bowl. Spoon the pasta mixture and sauce over the ricotta. Drizzle the basil lemon sauce overtop. Serve and enjoy!