Fettuccine With Smoky Turnip Greens, Lemon, And Goat Cheese

• 1 (8-oz.) package fettuccine
• 8 ounces country ham, cut into 1-inch strips
• 3 tablespoons olive oil
• 3 shallots, finely chopped
• 4 garlic cloves, minced
• 1 pound turnip greens, stems removed and chopped
• 1 1/4 teaspoons dried crushed red pepper, divided
• Kosher salt
• Freshly ground black pepper
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons butter
• 3 tablespoons fresh lemon juice
• 4 ounces crumbled goat cheese
• 1 tablespoon lemon zest

1. Cook pasta according to package directions, reserving 1 cup pasta water. Saute ham in hot oil in a Dutch oven over medium heat 8 minutes or until crisp. Add shallots; saute 2 minutes. Add garlic, and saute 1 minute. Stir in greens in batches, and cook, stirring constantly, 5 minutes. Add 1/4 tsp. red pepper, and season with salt and black pepper. Stir in cheese, next 2 ingredients, and 1/2 cup reserved pasta water; cook, stirring constantly, until butter melts and mixture thickens. Stir in up to 1/2 cup pasta water, until desired consistency is reached. Divide pasta into individual bowls; top with greens mixture, goat cheese, lemon zest, and remaining 1 tsp. red pepper.

fettuccine, country ham, olive oil, shallots, garlic, red pepper, kosher salt, freshly ground black pepper, cheese, butter, lemon juice, goat cheese, lemon zest

Taken from www.myrecipes.com/recipe/fettuccine-smoky-turnip-greens-lemon-goat-cheese (may not work)