Fettuccine Pasta with Spring Peas and Smoked Turkey

Ingredients 0/10

Step 1

Heat some olive oil in a heavy skillet over medium heat. Add the garlic and shallot, stirring them around until they smell amazing, about 30 seconds. Toss in the smoked turkey and cook just until it’s warmed through, about a minute. Pour in the heavy cream and turn the heat up to medium-high so it comes to a gentle boil. Season with salt, black pepper, and a pinch of cayenne, then lower the heat to medium-low and let it simmer until the sauce thickens a bit, around 5 minutes.

Step 2

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until it’s just tender but still has a bit of bite, roughly 7 to 8 minutes. Drain the pasta and return the sauce to low heat. Stir in the peas, then toss the pasta into the sauce to coat everything evenly. Add the tarragon and lemon zest, letting the flavors meld together for about a minute. Taste and adjust the seasoning if you need to. Serve it up in bowls and sprinkle each portion with a little Parmigiano-Reggiano for a nice finish.