ufo cookbook

 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.