Smoked Turkey and Spring Pea Fettuccine

Smoked turkey and fresh green peas pair wonderfully with fettuccine pasta in a rich, creamy tarragon sauce. Make it for a romantic main dish for two or for an appetizer portion for four.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 661 Calories

Ingredients

• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste
• 1 tablespoon minced garlic
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon minced shallot
• 6 ounces smoked turkey, cut into strips
• 8 ounces fettuccine
• 2 tablespoons chopped fresh tarragon leaves
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese, or to taste - divided
• 1.75 cups heavy whipping cream
• 0.5 cup green peas

Recipe Instructions

Step 1

Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.

Step 2

Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.

Step 3

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.

Step 4

Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.