The Wife with a Knife
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Time: 50 m (20 m prep, 30 m cook)
(Ingredients and measurements subject to availability)
- 1 box of rigatoni pasta
- 2 stalks broccoli
- 2 cups of basil
- 1 cup parmesan cheese, shredded
- 3 cloves garlic, minced
- 1 cup olive oil*
- 1 tsp. salt*
- ½ tsp. pepper*
- ¼ c. toasted pecans
- 2 lbs. of ground turkey
- 1 tbs. Italian seasoning
- 2 bunches kale, stalks removed, chiffonaded (pretty sure that’s not a word)
- 1/2 butternut squash, cubed
- 1/2 tube of polenta (you’ve seen it before in the pasta aisle), cubed
- 1 tbs. olive oil*, mixed with juice of half a lemon
- 10 leaves fresh basil, chiffonaded
- 1 tbs. olive oil*
- 2 tbs. olive oil*
- 2 tbs. water*
- 1 tbs. Tahini
- 1 tbs. Dijon mustard
- Juice of half a lemon
- 1 tsp. honey
- Fresh black pepper to taste*
- 2 cloves garlic
Salt and pepper
- Preheat your oven to 400
- Steam your broccoli. I infuse my water with a little bit of crushed garlic and lemon and steam in a steamer basket, but you can just do a regular steam on the stovetop or microwave. Set the broccoli aside for later.
- Cook your pasta according to the box directions, minus one minute.
- While the pasta is cooking, prepare the pesto. Toast your nuts and let them cool. In a food processor, combine the basil, 2 cloves of garlic, parmesan, nuts salt, pepper and drizzle the oil in. Once the pesto is done, set aside.
- Combine the turkey and Italian seasoning. Heat 1 tbs. olive in a large pan. Add the turkey and cook for 5-7 minutes, or until done. Since ground turkey has very little fat, I don’t drain the meat—you would want to drain if you used a different meat.
- Drain your pasta, but make sure you save 1.5 cups of the water that you cooked the pasta in (chef’s secrets!) and drizzle with a little bit of olive oil. Spread out on a sheet pan. Put it in the oven for 8 minutes, stirring every 4 minutes. This gives the pasty a nutty flavor and a great texture!
- Combine everything together, including the pasta water, and enjoy! I add lots of crushed red pepper and a bit of parmesan!
- First, make the dressing by blending all the dressing ingredients together. Set aside.
- Heat oven to 400 degrees.
- Toss butternut squash with 1 tbs. of olive oil and salt and pepper, and roast for 25 minutes until tender and a little golden—making sure to stir during cooking.
- While the squash roasts, heat a nonstick skillet with 1 tbs. olive oil
- Once the oil starts to shimmer, add in the cubed polenta and sauté until crispy (you will have to judge this by sight—all pans/temps cook differently!) Mine were about 4 minutes per side.
- Toss the squash with the kale and chopped basil and dress with whatever amount of dressing you prefer. Top with polenta croutons.