Dijon Mustard Turkey Bowtie Pasta with Crispy Prosciutto

Dijon Mustard Turkey Bowtie Pasta with Crispy Prosciutto

Tangy Dijon cream coats bowtie pasta while shards of crispy prosciutto add a salty crunch.

Total 40 min Makes 4 servings Calories 620/serving

Dietary

Nut free

Allergens

Dairy, Wheat, Red meat

Ground turkey simmers in a tangy Dijon cream sauce that clings to bowtie pasta, while oven-crisped prosciutto adds a salty, crackling finish. It comes together on the stovetop in under an hour, making it a satisfying weeknight dinner with a bit of restaurant-style flair. Fresh parsley and a crack of black pepper brighten the richness.

Ingredients

  • 8 ounces prosciutto, thinly sliced
  • 12 ounces bowtie pasta (farfalle)
  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 3 tablespoons Dijon mustard
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat the oven to 400°F. Lay the prosciutto slices flat on a parchment-lined baking sheet in a single layer.

  2. Bake the prosciutto until crisp and deep golden, 8 to 10 minutes. Transfer to a paper towel-lined plate to cool, then crumble into shards.

  3. Bring a 6-quart pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente.

  4. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.

  5. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and no longer pink, 6 to 8 minutes.

  6. Add the chopped onion to the skillet and cook until softened, about 3 minutes.

  7. Stir in the garlic and cook until fragrant, about 30 seconds.

  8. Pour in the chicken broth and simmer, scraping up any browned bits, for 2 minutes.

  9. Reduce heat to medium-low and stir in the heavy cream, Dijon mustard, salt, black pepper, and red pepper flakes. Simmer until slightly thickened, 4 to 5 minutes.

  10. Stir in the Parmesan cheese until melted and smooth.

  11. Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce as needed.

  12. Divide the pasta among bowls, top with crumbled crispy prosciutto and fresh parsley, and serve immediately.

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    Dijon Mustard Turkey Bowtie Pasta with Crispy Prosciutto

    Ground turkey simmers in a tangy Dijon cream sauce that clings to bowtie pasta, while oven-crisped prosciutto adds a salty, crackling finish. It comes together on the stovetop in under an hour, making it a satisfying weeknight dinner with a bit of restaurant-style flair. Fresh parsley and a crack of black pepper brighten the richness.

    40 min 4 servings 620 cal

    Ingredients

    • 8 ounces prosciutto, thinly sliced
    • 12 ounces bowtie pasta (farfalle)
    • 1 pound ground turkey
    • 1 tablespoon olive oil
    • 1/2 yellow onion, finely chopped
    • 3 cloves garlic, minced
    • 1 cup chicken broth
    • 3/4 cup heavy cream
    • 3 tablespoons Dijon mustard
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Preheat the oven to 400°F. Lay the prosciutto slices flat on a parchment-lined baking sheet in a single layer.

    2. 2

      Bake the prosciutto until crisp and deep golden, 8 to 10 minutes. Transfer to a paper towel-lined plate to cool, then crumble into shards.

    3. 3

      Bring a 6-quart pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente.

    4. 4

      Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.

    5. 5

      Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and no longer pink, 6 to 8 minutes.

    6. 6

      Add the chopped onion to the skillet and cook until softened, about 3 minutes.

    7. 7

      Stir in the garlic and cook until fragrant, about 30 seconds.

    8. 8

      Pour in the chicken broth and simmer, scraping up any browned bits, for 2 minutes.

    9. 9

      Reduce heat to medium-low and stir in the heavy cream, Dijon mustard, salt, black pepper, and red pepper flakes. Simmer until slightly thickened, 4 to 5 minutes.

    10. 10

      Stir in the Parmesan cheese until melted and smooth.

    11. 11

      Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce as needed.

    12. 12

      Divide the pasta among bowls, top with crumbled crispy prosciutto and fresh parsley, and serve immediately.