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1
Bring a large stock pot of salted water to a rolling boil, over high heat.
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2
While your water is coming to a boil, prepare bread crumbs.
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3
In a large skillet, over medium heat, melt the butter.
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4
Add panko breadcrumbs and stir constantly until they are toasted and a golden color, about 56 minutes.
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5
Remove from heat and stir in a dash of salt and pepper and fresh parsley.
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6
Transfer to a small bowl and set aside.
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7
Prepare pasta according to manufacturers instructions until al dente, about 810 minutes.
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8
While pasta is cooking, prepare sauce.
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9
In a large skillet, set over medium heat, add the olive oil.
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10
Add the broccoli and saute until it has reached a bright green color, about 34 minutes.
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11
Add the garlic and crushed red pepper and cook for about 1 minute more.
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12
Add the white wine and stock, bring to a boil and then reduce to a simmer and cook for about 5 minutes or until the broccoli is tender.
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13
When the pasta has cooked until al dente, scoop it out with a slotted spoon and transfer directly to the sauce.
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14
Add the turkey.
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15
Simmer for a couple more minutes so that the flavors can meld together.
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16
Remove from heat and stir in the cheese and top with the breadcrumbs.
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17
Enjoy immediately!
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18
Recipe slightly adapted from Geoffrey Zakarian.
