Peppery Alfredo with Peas

I’m a sucker for a good bowl of pasta. I don’t make it a lot in our home, but when I do I go big. Lots of flavors and calories, just how I like it! This is a simple alfredo sauce, with a side of peas that burst in your mouth when you bite into them. My main tip for this recipe is to stay away from pre-shredded parmesan, and grate your own instead. The pre-shredded cheese has ingredients mixed in to keep it from clumping in the bag, which will hinder your attempts to make a smooth alfredo.

Pepper, parmesan and peas are the stars of this show. The Three P Trifecta! My kids love this one-skillet meal, and I make it when I’m running low on groceries, because I always have these ingredients on hand.

PEPPERY ALFREDO WITH PEAS:

INGREDIENTS:
- 12 oz bowtie pasta or mini penne
- water and salt for boiling
- 1/2 cup frozen green peas

SAUCE:
- 3 T butter
- 1 clove minced garlic
- 1 cup heavy cream
- a squeeze of fresh lemon
- 1 cup freshly grated parmesan, plus extra for garnish
- 1/4 - 1/2 t black pepper
- salt, to taste

DIRECTIONS:
1.) Fill your pot with water, and a couple tablespoons of salt.
2.) Cook your pasta to package directions, subtracting a minute of cook time.
3.) In a separate pan, heat butter and minced garlic over medium heat.
4.) Slowly stir in heavy cream, stirring constantly.
5.) Once bubbling, turn off heat, squeeze in the juice of half of a lemon, and whisk in your parmesan.
6.) Stir until you have a congruent mixture, and sprinkle in black pepper. Taste, and add a pinch of salt if necessary. Reminder that parmesan is quite salty, so go easy on the additional salt.
7.) Remove a few tablespoons of your starchy pasta water, and mix into your alfredo sauce. Next, mix your cooked and drained pasta into your skillet.
8.) Add your peas, and mix until warmed through. You may need to turn your burner back onto low for this step.
9.) Top with additional fresh parmesan, and an extra pinch of black pepper, to taste.