By: Jamie Geller, Joy of Kosher

Is there anything better than a creamy alfredo? Peas add an element of color and are subtle and easy veggies to add to complete the nutrition of this dish.

Prep time: 20 min

Serves: 4

Ingredients:
1 (1-pound) box fettuccine
1 cup heavy cream
¼ pound Tnuva Butter, at room temperature, cut into 8 pieces
1 cup Tnuva Grated Parmesan
1 teaspoon freshly ground black pepper
1 cup frozen green peas, thawed (optional)

Instructions:
1. Cook fettuccine according to package instructions.
2. 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.
3. Drain pasta; do not rinse. Place in a bowl large enough to allow tossing. Pour sauce over warm pasta and toss to coat.
4. Sprinkle with pepper and toss in the peas. Top with additional Parmesan, if desired.