Spring Pea and Smoked Turkey Fettuccine Dish

Ingredients

• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 6 ounces smoked turkey, cut into strips
• 1 ¾ cups heavy whipping cream
• salt and freshly ground black pepper to taste
• 8 ounces fettuccine
• ½ cup green peas
• 1 teaspoon lemon zest
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese, or to taste - divided

Step 1

Heat a good splash of olive oil in a heavy skillet over medium heat. Add the garlic and shallot, cooking and stirring for about 30 seconds until you can really smell their aroma. Toss in the smoked turkey and cook it just until it’s warmed through, about a minute.

Step 2

Pour in the heavy cream and turn the heat up to medium-high so the sauce comes to a gentle boil. Season with some salt, black pepper, and a pinch of cayenne. Lower the heat to medium-low and let it simmer for around 5 minutes, until the sauce thickens just a bit.

Step 3

Meanwhile, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook it until it’s tender but still has a little bite—about 7 to 8 minutes. Drain the pasta well.

Step 4

Turn the heat down to low under your sauce and stir in the peas. Add the drained pasta to the skillet and toss everything together until the noodles are nicely coated. Mix in the tarragon and lemon zest, cooking for another minute so all the flavors meld. Taste and adjust the seasoning if you need to.

Step 5

Serve it up in bowls and sprinkle each portion with about three-quarters of a teaspoon of Parmigiano-Reggiano cheese for a perfect finishing touch.