Recipe: Lemony Fettuccine Alfredo with Peas (serves 2)

LEMONY FETTUCCINE ALFREDO WITH PEAS

1/4 cup light cream, half-and-half, or whipping cream
1 tablespoon margarine or butter
3 ounces packaged fettuccine, linguine, or other pasta
1/2 cup loose-pack frozen peas
1/4 cup grated Parmesan cheese
1/2 teaspoon finely shredded lemon peel
2 tablespoons broken pecans or walnuts

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 according to package directions, adding peas the last 5 minutes of cooking. Drain immediately in a colander.

Return pasta and peas to the warm saucepan. Add the room-temperature cream and margarine, the Parmesan cheese, and lemon peel to the pasta. Toss gently until pasta and peas are well coated.

Transfer to warm individual plates. Sprinkle with pecans or walnuts. Serve immediately.

VARIATION:
Fettuccine Alfredo:
Prepare Lemony Fettuccine Alfredo with Peas as directed above, except omit the peas and the lemon peel.

Menu Idea: Team this side dish with grilled salmon fillets and crisp tossed salads.

Makes 2 servings
Source: Better Homes and Gardens Cooking for Two