4 lbs. Turkey wings with tips if available
2 large carrots, sliced lengthwise, then halved
2 large stalks celery, cut into thirds
1 large onion, cut into eighths
3 cloves garlic, pressed or finely minced
2 soft chicken bouillon, cubes
olive oil for drizzling
2 tbsp. corn starch, mixed with a little water
1 lb. bow tie pasta
3/4 c. green peas
additional water if needed
In a large heavy bottomed or dutch oven over medium heat, place veggies, drizzled with olive oil and cook until aromatic, about 3 minutes. Add bouillon. Cook additional minute and add washed wings to vessel. Fill until wings are just covered with water and cover, bringing up to a boil, over medium high heat. Reduce back to medium and cook wings in a rolling simmer for several hours or until tender, but not falling off bone and cooking liquid is reduced to about 1/3.*
Begin to skim fat as the wings cook, and discard.
Once the wings are tender, place in baking vessel, Spoon some of cooking liquid over each wing arranged in dish, about 1 cup total. Remove carrots and arrange alongside wings. Cover tightly with foil and bake in oven at 350* for an additional 45 minutes to 1 hour.Add enough water to liquid reduction to make about 6 cups. Remove from heat and whisk in cornstarch. Bring up to a boil until thickened. Add pasta. Cook over medium heat until pasta is al dente. Stir in peas. Turn off heat. Cover with tight lid and let pasta to absorb the juices. SPST and drizzle with olive oil if desired.
Serves 6 to 8.
*Note: I like the rustic note the simmered veggie bits add to the pasta, but feel free to strain them off for a more refined sauce!