Fettuccine And Peas Alfredo

Recipe Ingredients

1 lb	454g / 16oz	Fettuccine
		= (plain, spinach flavored, or
		Mixed for extra color)
2 cups	292g / 10oz	Diced shallots
1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Frozen peas - thawed
2 tablespoons	30ml	Minced garlic
		Non-Dairy Alfredo Sauce - (see recipe)
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook the fettuccine in a large pot of boiling water, for 8 to 10 minutes or until al dente. Drain well, return the cooked fettuccine to the pot, and set aside.

Meanwhile, in a large non-stick skillet, saute the shallots in olive oil, for 5 minutes or until soft. Add the peas and garlic and saute an additional 2 minutes.

Add the pea mixture and Non-Dairy Alfredo Sauce to the cooked fettuccine and toss well to combine. Season to taste with salt and freshly ground black pepper. Transfer the pasta to a large bowl or platter for service.

This recipe yields 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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