I have always loved alfredo sauce but don’t make it very often as it’s soooo fattening.. I worked at an Italian restaurant as a teenager – and the pasta with alfredo and peas was always a favorite! (In half orders!)
I “healthied” this up and it was delicious!
12 ounces penne pasta – I used wheat pasta
2 cups frozen or fresh baby peas
2 shallots – finely chopped
1 cup whipping cream (I used light cream and halved it with fat free half and half)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
3/4 cup freshly grated Parmesan cheese
Cook pasta in boiling water according to package directions. Stir in peas the last 3 minutes of cooking time. Drain the pasta, and reserve 1/2 cup of the pasta water. Return pasta to the pot and cover to keep warm.
While pasta is cooking, melt butter in a large skillet over medium high heat. Add shallots, cook 2 minutes or until tender. Stir in cream (mine was cream/1&2 1&2 mix) and cook 5 minutes or so until the sauce has thickened slightly. Add salt, pepper and 1/2 cup Parmesan cheese and stir until well blended.
Stir together the pasta and peas, cream mixture and remaining pasta cooking water. Sprinkle with remaining 1/4 cup Parmesan cheese..
As always – enjoy!!