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Smoked Turkey and Spring Pea Fettuccine
Smoked Turkey and Spring Pea Fettuccine
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in creamy tarragon fettuccine with smoked turkey, peas – a delightful meal for two or appetizer for four.
Ingredients:
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 6 ounces smoked turkey, cut into strips
  • 1.75 cups heavy whipping cream
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 8 ounces fettuccine
  • 0.5 cup green peas
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese, or to taste - divided
Instructions:
  • Place a heavy skillet over medium heat and drizzle olive oil in. Sauté garlic and shallot in the fragrant oil for about 30 seconds. Add smoked turkey to the skillet and cook until heated through, approximately 1 minute.
  • In a skillet, pour in heavy cream and increase heat to medium-high to bring the sauce to a boil. Season with salt, black pepper, and cayenne pepper. Lower the heat to medium-low and simmer until the sauce slightly thickens, around 5 minutes.
  • Fill a large pot with salted water and bring it to a boil. Add fettuccine, cook over medium heat until al dente, about 7 to 8 minutes. Drain the pasta.
  • Reduce heat under the creamy sauce to low, gently fold in the peas, and combine the fettuccine with the sauce until well coated. Stir in tarragon and lemon zest and let the flavors meld for about 1 minute. Taste and adjust seasonings to your liking. Serve in bowls and top each serving with approximately 3/4 teaspoon of Parmigiano-Reggiano cheese for garnish.

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