Recipes Cuisine European Italian Smoked Turkey and Spring Pea Fettuccine 4.2 (17) 9 Reviews 3 Photos This rich and creamy smoked turkey and spring pea fettuccine recipe is inspired by a pasta I learned long ago working at my first real chef job in San Francisco. There's just something very special about the way the creamy, slightly sweet, aromatic sauce pairs with the smoky meat. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on October 10, 2019 Save Rate Print Share Add Photo 3 3 Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 4 Yield: 4 small servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 tablespoon olive oil 1 tablespoon minced garlic 1 tablespoon minced shallot 6 ounces smoked turkey, cut into strips 1 ¾ cups heavy whipping cream salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste 8 ounces fettuccine ½ cup green peas 2 tablespoons chopped fresh tarragon leaves 1 teaspoon lemon zest 1 tablespoon freshly grated Parmigiano-Reggiano cheese, or to taste - divided Directions 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. 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. 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. 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. Cook's Notes: If sauce is too thick, add 1 to 2 tablespoons of pasta-cooking water. For a vegetarian version, use pan-fried mushrooms in place of turkey and cook them with a pinch of smoked paprika for a smoky taste. I Made It Print 39 home cooks made it! Nutrition Facts (per serving) 661 Calories 44g Fat 49g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 661 % Daily Value * Total Fat 44g 57% Saturated Fat 25g 125% Cholesterol 159mg 53% Sodium 476mg 21% Total Carbohydrate 49g 18% Dietary Fiber 3g 10% Total Sugars 3g Protein 19g 38% Vitamin C 6mg 6% Calcium 110mg 8% Iron 2mg 11% Potassium 244mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.