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.
You may have heard me mention Ryan’s Café
in the past, especially if you’ve tried our famous chicken Marsala, and it was
at this same restaurant where I learned what I still consider one of the best
pasta recipes ever.
chicken, but for whatever reason smoked turkey is much easier to find at the
market. I blame the sandwich industry, but no worries, as the turkey is just as
good. There’s just something very special about the way the creamy, slightly
sweet, aromatic sauce pairs with the smoky meat. Which reminds me, this is also
wonderful with leftover ham.
quantities of cream, I’d like to take a moment to do some math. The recipe
makes four appetizer size portions. There’s about 1 3/4 cups of cream used,
which is roughly 350 calories worth of butter-fatty goodness per serving. To
put that into perspective, those two small ladles of dressing you used during
your last trip to the salad bar had about the same amount. So, long story
your (probably too thin) friend questions your copious cream usage, I hope you
give this very simple, but extraordinarily delicious pasta recipe a try. Enjoy!
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