Lemony fettuccine alfredo with peas

Yield: 2 Servings

Measure Ingredient
¼ cup Light cream; half-and -half or whipping cream
1 tablespoon Margarine or butter
3 ounces Fettuccine; linguine or other pasta
½ cup Loose-packed frozen peas
¼ cup Grated Parmesan cheese
½ teaspoon Finely shredded lemon peel
2 tablespoons Broken pecans or walnuts

(Better Homes & Gardens Cooking for Two) Let the light cream, half-and-half, or whipping cream and margarine or butter come to room temperature (allow about 30 minutes). Meanwhile, cook pasta, adding peas the last 5 minutes of cooking. Drain immediately in a colander. Return pasta and pas to the warm saucepan. add the room-temperature cream and margarine, the Parmesan cheese, and lemon peel to the pasta. Toss gently till pasta and peas are well coated. Transfer to warm individual plates. Sprinkle with pecans or walnuts. Serve immediately.

Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Aug 1, 1997

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