Recipe - Lemony Fettuccine Alfredo With Peas

One fourth cup Light cream; halfand half
or whipping cream
1 tablespoon Margarine or butter
3 ounce Fettuccine; linguine or
other pasta
One half cup Loosepacked frozen peas
One fourth cup Grated Parmesan cheese
One half teaspoon Finely shredded lemon peel
2 tablespoon Broken pecans or walnuts

(Better Homes & Gardens Cooking for Two)

Let the light cream, halfandhalf, or whipping cream and margarine or
butter come to room temperature (allow about 30 minutes). Meanwhile, cook
pasta, adding peas the last 5 minutes of cooking. Drain immediately in a
colander. Return pasta and pas to the warm saucepan. add the
roomtemperature cream and margarine, the Parmesan cheese, and lemon peel
to the pasta. Toss gently till pasta and peas are well coated. Transfer to
warm individual plates. Sprinkle with pecans or walnuts. Serve immediately.
Posted to EATL Digest by Al & Diane Johnson johnson@NEGIA.NET on Aug 1,
1997