Zac has been spending the last few weeks perfecting a recipe. He was told (in a dream) that he must create something special dedicated to the space queen Marthie—who will be celebrating a milestone birthday soon.
“Marthie is from the 3rd corner to the right, past the little dipper and beyond,” says Zac. “You know— those folks are big into turkey. I can’t wait for her to try my dish. She’s going to have a good birthday. I can guarantee the turkey, noodles and peas part for sure!”
Turkey, Noodles and Peas
1/2 box lasagna noodles (about 8-12 sheets), broken into odd size pieces
1 1/2 cups cooked turkey
2 Tbsp. butter
1 Tbsp. olive oil
1 shallot, minced or grated
1/2 cup heavy cream
salt
pepper
1/2 cup frozen peas, thawed
Prepare lasagna according to package instructions. Drain, reserving 1/2 cup of pasta water. Set aside. Shred cooked turkey or cut into bite size pieces. On medium heat, melt butter in large pot. Add olive oil. Heat for 1 minute. Add shallot. Stir for 3-4 minutes. Stir in heavy cream. Add pasta, turkey, and peas and 1/2 cup pasta water to large pot. Season to taste with salt and pepper. Continue heating until hot. Serve.
