• 17 ounces fresh penne or fusilli pasta 
• 14 ounces ground turkey 
• ¾ cup heavy cream 
• 4 sage leaves 
• 4 regular shallots (or 2 banana shallots) 
• 3 garlic cloves 
• 2 leeks
• 1 lemon 
• A handful of flat-leaf parsley leaves 
• Freshly-grated parmesan cheese (for serving) 

breadcrumbs topping:

• 6 tablespoons fresh breadcrumbs 
• 2 sage leaves 
• 2 tablespoons olive oil

1. Set pot of salted water to boil for pasta.
2. Chop all vegetables.
3. Soak leeks in water to remove all dirt.
4. Add two tablespoons of olive oil, over medium-high heat to dutch oven.
5. Cook garlic and shallots for 2 minutes, stirring often.
6. Add sage leaves and turkey, break up turkey. Cook until light brown (about 4 minutes).
7. While turkey cooks, add leeks to boiling pasta water. Cook for 1 minute.
8. Add pasta, cook according to pasta directions.
9. Once turkey is cooked, add cream to pan, bring to boil, then reduce to simmer until pasta is ready.
10. To prepare breadcrumb topping: in a separate pan, heat olive oil.
11. Add sage, cook for 1 minute. Add breadcrumbs.
12. Cook until brown and crispy (this happens quickly).
13. Drain pasta, add to turkey mixture.
14. Zest lemon into pan. Top with breadcrumbs and parsley.