Ingredients:

  • 1 lb (450g) fusilli pasta
  • 1 tbsp (15g) salt
  • 2 tbsp (30g) unsalted butter
  • 8 oz (225g) smoked turkey breast, diced into small cubes
  • 3 cloves (9g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 medium lemon, zested and juiced (approx. 3 tbsp / 45ml)
  • ½ cup (50g) Parmigiano Reggiano, freshly grated
  • ½ tsp (3g) cracked black pepper
  • ¼ tsp (1.5g) salt
  • 1 cup (150g) frozen sweet peas, thawed
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of water and 1 tbsp (15g) salt to a rolling boil.
  2. Add the fusilli pasta and cook according to package instructions, removing the pasta 1 minute before it reaches al dente.
  3. Before draining, scoop out 1 cup (240ml) of the cloudy pasta water and set it aside.
  4. While the pasta boils, melt 2 tbsp (30g) unsalted butter in a wide skillet over medium heat.
  5. Add the diced smoked turkey and sauté for 3–4 minutes until the edges are lightly browned and the internal temperature reaches 165°F/74°C.
  6. Stir in 3 cloves (9g) minced garlic and cook for 30 seconds until fragrant.
  7. Lower the heat to medium-low and pour in 1 cup (240ml) heavy cream; simmer gently for 2 minutes to thicken slightly.
  8. Stir in the lemon juice and lemon zest.
  9. Gradually whisk in ½ cup (50g) grated Parmigiano Reggiano and ½ tsp (3g) cracked black pepper until the cheese is melted and the sauce is smooth.
  10. Add the undercooked fusilli and 1 cup (150g) thawed sweet peas directly into the skillet.
  11. Toss vigorously over medium heat for 1–2 minutes, adding the reserved pasta water 2 tablespoons at a time if needed until the sauce is velvety and clings to the pasta.
  12. Remove from heat, stir in 2 tbsp (8g) chopped fresh parsley, and season with ¼ tsp (1.5g) salt.