2 boxes 3 Farm Daughters cavatappi or penne
3 T. butter
2 T. olive oil
1 large onion, finely diced
1 lb. mushrooms, sliced
5 cloves garlic, minced
3 T. flour
½ cup dry white wine, optional
2 cups chicken stock
1 cup heavy cream
8 oz. garlic and herb cream cheese
1 cup frozen baby peas (or leftover green beans)
2 T. lemon juice
4 T. fresh flat-leaf parsley, chopped
Salt and pepper, to taste
4 cups roasted turkey, shredded or chunked
1 cup sharp white cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tsp. lemon zest
½ cup parmesan cheese
In a large pot of salted boiling water, cook pasta according to package directions, reserving 1.5 cups of the pasta water before draining. Return pasta to pot.
While pasta is cooking, heat butter and oil in a large skillet over medium heat. Sauté the onion and mushrooms until onions are soft and mushrooms are golden, about 5-10 minutes. Add garlic and cook until fragrant, about 1 minute. Sprinkle flour, stir and allow to cook for about 1 minute (to cook off raw flour taste). Add wine (or substitute more chicken stock), allowing to bubble off for 30 seconds to a few minutes, then pour in chicken stock and heavy cream. Whisking constantly, carefully bring the sauce to a steady simmer until thickened and no lumps remain, about 5 minutes or longer. Stir in cream cheese, baby peas, lemon juice and 2 T. parsley. Mix until melted and combined.
To assemble, pour the creamy sauce over the cooked pasta in a pot, adding a few spoonfuls of reserved pasta water to form a glossy sauce. Season to taste, then fold in turkey and ½ cup each of the cheddar and mozzarella cheese. Transfer to a greased baking dish. Top with remaining cheddar and mozzarella cheese. Cover with foil and bake at 350 degrees for 20-25 minutes. Remove foil, top with lemon zest and parmesan, and cook for an additional 15 minutes until golden, bubbly and crunchy around the edges. Serve with remaining parsley alongside a simply dressed green salad and crusty bread.
TEST KITCHEN NOTE: Yes, you are correct, dear readers. We had to improvise with our pasta shapes. We used one box of rotini and one box of penne from 3 Farm Daughters. Good eye!
RECIPE by the 3 Farm Daughters – Annie Gorder, Mollie Ficocello and Grace Lunski, Nodak Electric Cooperative
