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Fettuccine Alfredo with Peas

Fettuccine Alfredo with Peas

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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Servings

4 Servings

Ingredients

  • 1 1-pound box fettuccine
  • 1 cup heavy cream
  • ¼ pound butter at room temperature, cut into 8 pieces
  • 1 cup grated Parmesan
  • 1 teaspoon freshly ground black pepper
  • 1 cup frozen green peas thawed (optional)

Instructions

  • Cook fettuccine according to package instructions.
  • While pasta is cooking, heat the cream in a medium saucepan over medium heat. Do not let the cream come to a boil. Whisk in butter until melted. Add the Parmesan, whisking continually, until sauce thickens. Keep warm over low heat, stirring occasionally. Be careful not to burn the sauce. 
  • Drain pasta; do not rinse. Place in a bowl large enough to allow tossing. Pour sauce over warm pasta and toss to coat.
  • Sprinkle with pepper and toss in the peas. Top with additional Parmesan, if desired. 
  • Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).