Description
A recipe for Easy Walnut Fettuccine Alfredo

Ingredients

• 1 cup California walnut pieces
  
• 1/2 cup water
  
• 1 cup non-fat milk
  
• 1 tablespoon all-purpose flour
  
• 1 clove garlic, minced
  
• 1/2 teaspoon Kosher salt, or 1/4 teaspoon regular salt
  
• 1/4 teaspoon ground black pepper
  
• 8 ounces dry fettuccine
  
• 1 1/2 cups frozen petite peas
  
• 3/4 cup shredded Parmesan cheese, about 3 ounces
  
• 1 ounce prosciutto, cut into thin strips

Preparation
Place walnuts and water in food processor. Puree until very smooth. Set aside. In medium saucepan whisk together milk and flour. Add garlic, salt and pepper. Bring to simmer, stirring until slightly thickened and smooth, about 3 minutes. Stir in walnut mixture; simmer and stir over low heat until thickened, 1 to 2 minutes.

Meanwhile, cook pasta according to package directions, adding peas during last 2 minutes of cooking time. Drain. Combine pasta, peas, Parmesan and sauce. Stir over low heat just until heated through and pasta is evenly coated with sauce. Top each serving with a few strips prosciutto (and additional walnut pieces, if desired).

Nutrition
Nutrition information per serving: 392 calories, 18 g fat (4 g sat, 3 g mono, 10 g poly), 17 mg cholesterol, 489 mg sodium, 41 g carbohydrate, 5 g dietary fiber, 18 g protein, 20% DV Vitamin A, 7% DV Vitamin C, 25% DV calcium, 16% DV iron.

Serves
Serves 6

Variations
no information available