Chop the onion into bite-sized pieces, dice the carrots and celery into similar-sized pieces for even cooking, and mince the garlic. Having everything prepped before you start cooking ensures the process flows smoothly without stopping mid-step. Heat a large, deep skillet or Dutch oven over medium heat, add the olive oil and butter, then sauté the onion, carrots, and celery for about 2 minutes until they begin to soften slightly. Add the minced garlic and cook for another minute until fragrant—this builds a flavorful base for the entire dish.

Add the ground turkey to the aromatic base along with the salt and Italian seasoning. Cook over medium-high heat for 5-7 minutes, breaking the turkey into small crumbles with a spoon as it cooks, until it's no longer pink and starting to brown slightly. I like to let it cook undisturbed for the first 2-3 minutes to develop some browning, which adds deeper flavor to the dish.

Add the uncooked farfalle pasta directly to the skillet with the cooked turkey mixture, then pour in the chicken broth and milk. Stir everything together to combine, making sure the pasta is mostly submerged in the liquid. Add the bay leaf for subtle depth of flavor. Bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce the heat to medium and cover the skillet with a lid. Simmer for 8-10 minutes, stirring occasionally to prevent sticking and ensure even cooking. The pasta will absorb the liquid and continue to soften. I find stirring every couple of minutes helps prevent the pasta from clumping together while still allowing the liquid to reduce and thicken naturally.

Remove the lid and stir in the peas and black pepper. Taste and adjust seasoning if needed. Cover again and let the skillet sit off the heat for 3-5 minutes—this allows the peas to warm through gently and gives the flavors time to meld. Remove the bay leaf before serving.