Moroccan Spiced Turkey and Apricot Farfalle with Almonds

Ingredients

• 12 ounces farfalle pasta
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup dried apricots, sliced
• 1 cup chicken broth
• 1 cup diced tomatoes, with juice
• 1/2 cup sliced almonds, toasted
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lemon juice

Method

1. 1

   Bring a 6-quart saucepan of salted water to a boil and cook the farfalle according to package directions until al dente.

   10:00 · Boil pasta
2. 2

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

3. 3

   While the pasta cooks, heat the olive oil in a 9-inch skillet over medium heat.

4. 4

   Add the ground turkey and cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 8 minutes.

   6:00 · Brown turkey
5. 5

   Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.

   4:00 · Soften onion
6. 6

   Stir in the garlic, cumin, cinnamon, ginger, cayenne, coriander, salt, and black pepper, and cook until fragrant, about 1 minute.

   1:00 · Toast spices
7. 7

   Add the sliced dried apricots, chicken broth, and diced tomatoes with their juice, stirring to combine.

8. 8

   Reduce heat to a simmer and cook uncovered, stirring occasionally, until the sauce thickens slightly, about 10 minutes.

   10:00 · Simmer sauce
9. 9

   Add the drained farfalle to the skillet and toss to coat, adding reserved pasta water a little at a time if the sauce needs loosening.

10. 10

    Stir in the lemon juice, then remove from heat and fold in the toasted almonds and chopped cilantro just before serving.