{FETTUCCINE AND PEAS ALFREDO}

(Joanne shared this recipe a few years ago. I don't know where she got it.)

1 lb. whole wheat fettucine (or other pasta)

2 c. shallots, diced

1/4 c. water

1 lb. frozen peas (about 2 1/2 c.)

2 T. garlic, minced (about 3 to 6 cloves)

4 c. vegan alfredo sauce

1/4 c. fresh parsley, chopped (about 1/8 bunch)

pepper to taste

• Cook pasta until al dente. Drain well. Return pasta to the pot and set aside.

• Saute shallots and garlic in water until onions are tender.

• Add peas. Saute for an additional 2 minutes.

• Add the pea mixture and alfredo sauce to the cooked pasta. Toss well to combine.

• Season with pepper to taste. Add fresh parsley. Serve.