Smoked Turkey Pasta Sauce

1 C dry white wine

1 T finely chopped shallots

¼ C finely diced carrots

2 T finely sliced celery

2 tspns whole-grain or Dijon-style mustard

½ C CLOVER HEAVY WHIPPING CREAM

1/8 tspn freshly grated nutmeg

2 C thinly ribboned spinach

5 ounces slivered strips smoked turkey

Salt and freshly ground black pepper

Hot cooked pasta

 

Place the wine, shallots, carrots, and celery into a small saucepan, bring to a boil.  Turn heat to medium and reduce by half, about 10 minutes.  The vegetables should be tender before you proceed.  Add the mustard, cream, and nutmeg, and continue cooking for about 2 minutes more, until slightly thickened, while stirring occasionally.  Add the spinach and turkey, and cook for about 1 minute or so, until the spinach is tender and the meat is heated through.

 

Taste for seasoning and pour over hot pasta.  Stir gently to combine.

 

Serves 2