Instructions: For the Turkey: Using meat mallet or rolling pin, pound turkey slices slightly between pieces of plastic wrap. Spread slices with garlic and sprinkle with salt and pepper. Coat both sides with flour.

Heat large skillet over medium-high heat and add oil and butter. Cook turkey slices on both sides until browned, 1 to 2 minutes a side. It may be necessary to do a few at a time. Remove from skillet and keep warm. Do not wipe out skillet.

For the Pasta And Sauce: Cook pasta in boiling salted water until al dente, according to package directions. Drain, set aside and keep warm.

In skillet used to cook turkey, saute shallots and garlic in 1 tablespoon butter over medium heat and season with pepper and dash salt. Deglaze pan with lemon juice, scraping up bits of garlic and shallots from bottom. Add broth and lemon zest and cook until bubbly, 1 to 2 minutes. Stir in cream and cook until sauce thickens, 1 to 2 minutes.

Add remaining butter and remove from heat. Toss well, then add cooked pasta and toss until pasta is coated with sauce. Stir in peas and cheese.

Arrange pasta, peas and turkey paillards on serving dish and sprinkle with parsley.

This recipe yields 4 servings.

NOTES :

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