Pasta in Lemon Cream Sauce

Ingredients

• 1 Shallot
• 1 Garlic clove
• 200 g Turkey breast fillet
• 2 tbsp butter
• 1 tbsp flour
• 150 ml poultry stock
• 100 ml heavy cream (30%)
• Salt
• Pepper (freshly ground)
• 1 untreated lemon
• 350 g Penne
• 150 peas
• 1 tbsp finely chopped parsley

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Wash, pat dry, and slice the turkey into thin strips. Sauté together with the shallot and garlic in hot butter, then dust with flour, cook briefly, pour in stock and cream while stirring, season with salt and pepper, bring to a boil, and simmer gently for about 10 minutes over low heat, stirring occasionally. Zest the lemon and squeeze out the juice.

2. 2.

   Cook the penne in salted water until al dente.

3. 3.

   Add the peas to the sauce and continue cooking for about 5 more minutes; add more cream if desired. Finally stir in parsley and lemon zest, adjust seasoning with lemon juice, salt, and pepper. Drain the pasta, place on plates, pour the sauce over it, and serve.