I had my first Passover Seder this week! It was so nice to get together with the family, eat incredibly delicious food cooked by my Aunt Beth, and celebrate how lucky we are to have each other! It’s comforting to know that even though my parents are so far away in Arizona, we have our amazing New York family only a train ride away. Beth was even nice enough to drive us back to Queens yesterday morning, even though half of the freeways were flooded. Thanks Beth! I don’t know what we would have done if we had to walk 8 blocks with all of our clothes and the things we picked up at Costco in the pouring rain! Anyway, Seder was great! Beth made so much good food that I could barely move after dinner. So thank you to Beth, Bill, Ian, Mackenzie, Gracie, and Grandma for having us this weekend!
This meal is very far from appropriate for Passover, but it’s just so tasty. Fettuccine Alfredo is a classic Italian pasta dish, traditionally made from butter, cream, and cheese. What’s not to like, honestly? The best part about this meal is that it’s not only quick to make (it only took me about 20 minutes from start to finish to put together), but it’s also made with relatively inexpensive ingredients. The most expensive ingredient is the Parmesan cheese, but you can usually find some on sale or use a combination cheese (like a Parmesan-Romano combination) or something that’s less expensive – it all tastes great! The cream and cheese melt together to form a heavenly sauce that coats the pasta and makes everything taste so luscious and absolutely dreamy. I’ve read that the dish originated in Rome by a man named Alfredo di Lelio in his restaurant, Alfredo all’Augusteo, in 1914. It hasn’t changed much since then, so it must be good! You can add any number of extra ingredients to this dish to suite your tastes, too. I’ve had it with spinach, asparagus, chicken, bacon, shrimp…you name it! I like to keep it simple, though, so I made this particular Fettuccine Alfredo with what I remember having in it as a kid: peas! I added a few grown up elements as well: ground black pepper and red pepper flakes for a little bit of heat. This creamy pasta dish is very family friendly and simple to put together after a long day. Once you try this, you won’t be able to get enough!
While you boil your pasta, melt the butter in a small pot and add the garlic. Cook for 5 minutes over medium-low heat. Also microwave your frozen peas according to package directions (unless you’re using canned peas)
When the pasta is al dente, drain and place back in the pot. Pour the heavy cream and grated cheese over it, as well as the butter and garlic. Toss well to be sure everything melts and it completely covered. Add in the peas and toss.
- 1 pound fettuccine pasta
- salt (for the pasta water)
- 1½ cups frozen or canned peas
- 5 tablespoons unsalted butter
- 3-4 large cloves of garlic, minced
- 2 cups Parmesan cheese, grated (or any combination of sharp Italian cheeses you like – I used Parmesan and Asiago)
- 1 cup heavy cream
- ground black pepper and/or red pepper flakes, for serving (optional)
- Bring a large pot of generously salted water to a boil. Add in your fettuccine and cook for about 8 minutes, until al dente (still a bit chewy, about 98% cooked).
- While the pasta cooks, melt your unsalted butter in a small pan or pot, then add in the minced garlic. Cook for 5 minutes over medium-low heat, until fragrant. While that cooks, microwave your frozen peas according to package directions, or drain and rinse your canned peas (whichever you’re using), and set aside.
- When the pasta is done cooking, drain and place back in the pot. Pour the butter, garlic, heavy cream, and cheese over the pasta and toss to coat. Add in the peas and toss. Serve with some freshly ground black pepper and/or red pepper flakes. Serves 4.