Fettuccini Alfredo With Peas

Fettuccini Alfredo With Peas

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

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)

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.

Tnuva Products used in this recipe: