Lemon Turkey Pasta

1 cup whipping cream
Salt and white pepper
2 lemons, zest and juice
1 cup shredded cooked turkey
1 16-ounce package fettuccini or linguine
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley

In a large skillet, bring cream to a gentle boil. Season with 1/4
teaspoon salt and 1/8 teaspoon white pepper, lemon zest and juice.
Add turkey, cover and keep warm over low heat.
Bring a Dutch oven filled with water and 1 teaspoon salt to a
boil. Add fettuccini or linguine and cook until al dente, following
directions on package, probably 8 to 10 minutes for dry pasta. Drain
pasta, add to skillet along with cheese and toss to blend. Season
with additional salt and pepper, if desired. Spoon onto serving bowl
or plates, sprinkle with parsley and serve.

Makes 4 servings.





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