Lemony Fettuccine Alfredo with Peas
Ingredients
- 1/4 C. light cream, Half & Half, or whipping cream
- 1 Tbs. margarine or butter
- 3 oz. packaged fettuccine, linguine, or other pasta
- 1/2 C. loose-pack frozen peas
- 1/4 C. grated Parmesan cheese
- 1/2 tsp. finely shredded lemon peel
- 2 Tbs. broken pecans or walnuts
Directions
Let the light cream, Half & Half, or whipping cream and margarine or butter come to room temperature (allow about 30 minutes). Meanwhile, cook pasta according to package directions, adding peas the last 5 minutes of cooking. Drain immediately in a colander. Return pasta and peas to the warm saucepan. Add the room-temperature cream and margarine, the Parmesan cheese, and lemon peel to the pasta. Toss gently until pasta and peas are well coated. Transfer to warm individual plates. Sprinkle with pecans or walnuts. Serve immediately. Team this side dish with grilled salmon fillets and crisp tossed salads.
Yield: 2 servings
Angelique
