Recipe: Fettuccine with Mushrooms and Peas in Cheese Sauce (using Parmesan)

FETTUCCINE WITH PEAS IN CHEESE SAUCE

1 pound fresh or dried fettuccine
1/2 cup unsalted butter
1/2 cup peas, fresh or thawed frozen
1/2 cup sliced mushrooms
1/2 cup light cream
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper to taste

Cook the pasta al dente; drain.

Meanwhile, melt the butter over low heat. Add the peas and mushrooms and cook over low heat about 3 minutes.

Add the cream to the sauce, stirring constantly, until the sauce thickens, about 5 minutes.

Add the grated Parmesan, pepper and salt if desired, and cook another 2 to 3 minutes.

Toss the sauce with the cooked pasta.

Makes 4 servings
From: Kelly~WA, 08-08-2000