Fettuccine Alfredo with Peas
Fettuccine Alfredo with Peas
This recipe is a classic as a meal in itself or as an appetizer to stoke the appetite. For this recipe I made homemade fettuccine noodles but you can just as easily use store bought noodles. Use the freshest peas possible for maximum flavor. I used edamame beans simply because I had no fresh peas available.
Start by boiling the peas until tender. Set aside. Bring a large pot of water to boil, add salt, and cook the pasta until al dente. Meanwhile, melt a half stick of butter in a large skillet. Add the cooked fettuccine into the butter and toss to coat. Sprinkle in the Parmesan cheese and freshly ground black pepper and warmed cream. Toss to combine. Sprinkle the peas on individual plates. Serve immediately and add some more freshly ground black pepper if desired.
Enjoy!
- 1 pound of fettuccine pasta
- ½ stick of butter
- ¾ cup of freshly grated Parmesan cheese
- ¼ tablespoon freshly ground back pepper
- 3 tablespoons of fresh peas
- ½ cup of cream
- Start by boiling the peas until tender. Set aside. Bring a large pot of water to boil, add salt, and cook the pasta until al dente. Meanwhile, melt a half stick of butter in a large skillet. Add the cooked fettuccine into the butter and toss to coat. Sprinkle in the Parmesan cheese and freshly ground black pepper and warmed cream. Toss to combine. Sprinkle the peas on individual plates. Serve immediately and add some more freshly ground black pepper if desired.
