FETTUCCINE WITH PEAS AND WHISKEY CREAM ALFREDO SAUCE
Alfredo sauce gets lightened up with our Whiskey Pepper Cream Organic Sauce.
Prep Time: 10 minutes
Total Time: 20 minutes
16 oz. Fettuccine
2 Tbsp. Butter
6 cloves Garlic, minced
4 tsp. Cornstarch
1/4 tsp. Nutmeg
1 1/4 cups Chicken broth
1 1/2 cups Parmesan cheese, shredded
1 cup Plain Greek yogurt
3/4 cup Robert Rothschild Farm Whiskey Pepper Cream Sauce
1/2 tsp. Salt
1/2 tsp. Pepper
2 cups Peas, frozen
Cook fettuccine according to package directions. Meanwhile, in a large saucepan melt butter over medium heat. Add garlic and let cook until fragrant. In a small bowl, whisk together cornstarch, nutmeg and chicken broth. Whisk into butter and garlic until well combined. Let cook until bubbly. Whisk yogurt, Whiskey Pepper Cream Sauce, Parmesan cheese, salt and pepper into sauce mixture until combined. Remove from heat. Stir in drained pasta and peas until combined. Serve and garnish with additional shredded Parmesan cheese, if desired.
Created by Melanie Bauer at, melaniemakes.com.