June 6, 2025

Green is everywhere. Tender green shoots on my volunteer tomato plants. Fluffy greenery bursting from my herb pots. Swaths of neighborhood trees arrayed in vivid green leaves. Green, my favorite color and my favorite spring edibles. Turkey Pasta Primavera is my ode to green. Asparagus, leek and peas combined with tasty ground turkey and pasta. So easy and so spring.

This creamy entree is easy to whip up, especially if you make the pasta ahead and prep the veggies the evening before. After this, all that’s left is assembly. Then, naturally,  inhaling the results.

Grab some local asparagus if you’re able. Go for thicker spears, what all chefs love for their superior flavor and texture. Skinny asparagus is all the rage, which is a darn shame. Although not a big pasta person, the heady combination of pasta with asparagus brings me to the table.

Generally you’re counseled to use only the tender light green parts of leek. For less waste and more hearty leekiness, I include some of the dark green as well. Frozen peas are packaged at their peak and are usually more tender and flavorful than local peas, which thrive in cool climates, have a short season and toughen quickly.

I love ground turkey. You are welcome to substitute Italian sausage, ground chicken or grass fed beef for the turkey, or use your favorite soy product like crumbled tofu or vegan crumbles.

Turkey Pasta Primavera

recipe by Michele Humlan, The Good Eats Company

serves four

ingredients 

8 ounces pasta – I like Jovial gluten free brown rice tagliatelli
2 tablespoons extra virgin olive oil
1 pound ground turkey
kosher salt
finely ground white pepper
large garlic clove, zested on microplane grater
one large leek, cleaned and trimmed, sliced light green parts and some dark green
8 ounces (thicker) asparagus spears, sliced on the diagonal
6 ounces defrosted frozen peas
1 cup heavy cream
½ cup grated parmesan cheese

directions 

1. Cook pasta according to directions and set aside in colander.
2. In heavy saute pan, heat olive oil over medium high and after one minute add turkey with a pinch of white pepper and a larger pinch of kosher salt ,  stirring with heavy spoon to break up pieces ; cook until no pink remains, lowering heat to avoid browning.
3. Add garlic and stir about 10 seconds,
4. Scatter leek slices, lower heat and cook until beginning to get tender, about 5 minutes.
5. Next go asparagus and peas; cover and cook for several minutes.
6. Rinse pasta briefly and add to the pan with cream and asparagus, stirring until pasta is just hot.
7. Adjust seasoning with salt and pepper.
8. Serve immediately, with optional extra grated parmesan for passing at the table.