Pappardelle with Turkey Meatballs, Asparagus, Baby Artichokes, Zucchini and Wild Mushrooms

By Chef Susan Goss


3 oz French bread, crusts removed

2 tbsp olive oil

1 c finely chopped onion

4 Large garlic cloves, peeled and minced



3/4 lb grated Parmesan cheese

1/2 c chopped Italian flat leaf parsley

1/3 c chopped mint leaves

3/4 c kosher salt

1/2 tsp freshly ground black pepper

3/8 tsp crushed red pepper flakes

4 tbsp olive oil

1/4 lb asparagus spears, trimmed, blanched, cut into 1-1/2” pieces

1/2 lb baby artichokes, trimmed, cut in half and simmered until tender

1 Medium zucchini, sliced into half moons

3 c assorted fresh mushrooms, trimmed and sliced (cremini, shiitake, chanterelles, etc.)

1/2 c Chardonnay

1 c TURKEY STOCK or low sodium chicken broth

4 oz unsalted butter, cut into 8 pieces

3/4 lb dried pappardelle (wide pasta) OR 1-1/2 lbs fresh, cooked “al dente” and chilled

2 tbsp chopped Italian flat leaf parsley

As needed freshly ground black pepper


Turkey Meatballs

Cut French bread into cubes, cover with hot water and set aside.

Heat olive oil in a skillet and sauté onion over medium heat until tender and browned. Add garlic and sauté 3 more minutes until garlic softens. Remove from heat and cool completely.

Remove bread from water and squeeze dry.

Combine all ingredients in large bowl, making sure all ingredients are well mixed.

Shape mixture into 24 2-inch meatballs. Cover and refrigerate up to 1 day, if needed.

When ready cook, brown meatballs on all sides in a little corn oil. Reduce heat, cover pan and cook until cooked through, about 5-7 minutes or to an internal temperature of 165 degrees F. Set aside.

Meatballs may be cooked up to 1 hour before service. Cover and keep warm.

Vegetables and Sauce

In very large skillet, heat olive oil and sauté asparagus, artichokes, zucchini and mushrooms until tender. Add cooked meatballs and heat through.

Raise heat to high and deglaze with the Chardonnay. Cook wine, stirring with a wooden spoon, scraping all the browned bits from the bottom of the pan until wine reduces to a glaze.

Add turkey stock and bring to a boil.

Add butter, one piece at a time, stirring constantly into meatballs and vegetables to form an emulsion with the turkey stock. Add butter as each piece is emulsified.


Add cooked pasta and toss well. Divide among large pasta bowls and lightly sprinkle with chopped parsley.