Smoked Turkey And Spring Pea Fettuccine Food

SPRING PEAS WITH DATES AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
• Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook until soft, about 2 minutes. Add the walnuts, dates and cayenne and cook until the nuts are slightly toasted, about 1 more minute.
• Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Add 1 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes. Add the walnut oil and toss. Add more salt to taste.
• Photograph courtesy Anna Williams

MINI SHELL PASTA WITH A CREAMY SMOKED BACON & PEA SAUCE

Steps:

• Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it's dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
• Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
• Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it's all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it's too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
• Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.

SMOKED TURKEY AND SPRING PEA FETTUCCINE

Steps:

• 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.

CUCUMBER & PEA SALAD

Steps:

• Tip peas into a bowl, pour over a kettleful of hot water and set aside for 10 mins. Check the peas are defrosted, then drain really well. Halve the cucumber lengthways, then slice. Just before serving mix with chives, mint sauce, vinegar and olive oil. Season and serve.

SPLIT PEA AND SMOKED TURKEY SOUP

Steps:

• Rinse split peas, drain.
• Combine everything in slow cooker, except tomatoes.
• Cook on low for 7 hours.
• Last ten minutes, stir in tomatoes and let stand for 10 minutes.