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  • Southern Cast Iron

    SUMMER PASTAS

    Mar 19, 2019 5 minutes
    PHOTOGRAPHY BY WILLIAM DICKEY
    RECIPE DEVELOPMENT AND FOOD STYLING BY ERIN MERHAR
    STYLING BY BETH K. SEELEY

    Pappardelle with Turkey Bolognese and Herbs

    Makes 6 servings

    It’s always great to have a classic Bolognese recipe in your arsenal, so why not have a lighter version at the ready as well? A variety of herbs and alliums keep this meal fresh and colorful, while swapping ground beef for ground turkey is a delicious, wholesome switch.

    ½ cup olive oil, divided
    1 pound ground turkey
    ½ teaspoon kosher salt, plus more to taste
    ¼ teaspoon ground black pepper
    6 green onions, thinly sliced (white and green parts separated)
    3 cloves garlic, finely chopped
    1 cup white wine
    1 (16-ounce) package pappardelle
    ¾ cup finely grated pecorino cheese
    ½ cup roughly chopped fresh spring herbs (such as tarragon, chives, and parsley), divided
    Garnish: finely grated pecorino cheese, ground black pepper

    Heat a large skillet over

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