Asian Pesto Turkey Spaghetti
This is my takeoff on spaghetti with bolognese sauce. That Italian meat ragù is delicious, but time-consuming to make. Here, lighter turkey stands in for the traditional ground pork and Asian Pesto gives the dish real zing. I like to finish the spaghetti with a dusting of Parmigiano-Reggiano-it pulls everything together-but feel free to omit it. The dish will still be fabulous.
1 pound spaghetti, cooked in salted water until al dente, then refreshed in ice water
2 tablespoons extra-virgin olive oil
1 large red onion, minced
1 pound ground turkey
1 pound button mushrooms, cut into 1⁄4-inch slices
1 cup dry white wine
1 1⁄2 cups Asian Pesto
Freshly ground black pepper to taste
Grated Parmigiano-Reggiano, for serving (optional)
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain well.
- While the pasta cooks, coat a large, heavy saucepan with the oil and heat over high heat until hot. Add the onion and sauté, stirring, until lightly browned, about 3 minutes. Add the turkey and mushrooms and sauté, breaking up the turkey with a wooden spoon, until the turkey is just cooked through, about 5 minutes. Add the wine and deglaze, scraping the pan to incorporate any brown bits, and cook until the liquid is reduced by half, about 3 minutes.
- Add the pesto and pasta to the saucepan, toss to coat, and season with salt and pepper. Warm over medium heat to heat the pasta thoroughly and transfer to pasta bowls. Sprinkle with the cheese, if using, and serve.
WineGrape type: Riesling, Gewürztraminer, Pinot Blanc, Pinot Gris, Sylvaner, Müller Thurgau, Sémillon, Chardonnay, Muscat
Characteristics: Complex, lively mouth feel, food friendly, well-balanced
Recommendations: Sokol Blosser Evolution, American Cuvée