Spring Pea Fettuccine Featuring Smoked Turkey

Step 1

Heat a heavy skillet over medium and add a good splash of olive oil. Toss in the garlic and shallot, cooking and stirring for about 30 seconds until they smell amazing. Add the smoked turkey and keep stirring until it’s warmed through, which should take about a minute. Pour in the heavy cream and turn the heat up to medium-high so the sauce starts to bubble. Season with salt, black pepper, and a pinch of cayenne, then lower the heat to medium-low and let it simmer gently until it thickens a bit, around 5 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine until it’s just tender but still has a bite, about 7 to 8 minutes. Drain the pasta and reduce the sauce heat to low. Stir in the peas, then add the pasta to the sauce, tossing everything together so it’s nicely coated. Finish by mixing in the tarragon and lemon zest, cooking for another minute to let the flavors meld. Give it a taste and adjust the seasoning if needed. Serve it up in bowls and sprinkle each portion with a little Parmigiano-Reggiano for a perfect finishing touch.