This light and flavorful pasta dish combines sweet spring peas with smoky turkey for a deliciously satisfying meal. Perfect for a quick weeknight dinner, it’s fresh, easy to make, and sure to please the whole family.
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.
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.
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.
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.
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.
- Use fresh or frozen peas for the best texture and flavor.
- Be sure to cook the pasta al dente to avoid it becoming mushy when mixed with the sauce.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
This dish combines the fresh sweetness of spring peas with the rich, smoky flavor of turkey. It’s light yet satisfying, making it perfect for a quick weeknight meal or a casual dinner with friends. The creamy sauce coats the fettuccine beautifully, creating a comforting and delicious experience.
Serve this dish with a simple green salad dressed with lemon vinaigrette to add brightness. A crusty baguette on the side is great for soaking up any extra sauce. For wine lovers, a crisp white wine like Sauvignon Blanc pairs nicely.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to keep the sauce creamy. Avoid freezing, as the texture of the peas and sauce may change.
