Easy Walnut Fettuccine Alfredo - cooking recipe

Ingredients

1 cup california walnut pieces
1/2 cup water
1 cup nonfat milk
1 tablespoon all-purpose flour
1 garlic clove, minced
1/2 teaspoon kosher salt (or 1/4 tsp. regular salt)
1/4 teaspoon ground black pepper
8 ounces dry fettuccine
1 1/2 cups frozen baby peas
3/4 cup shredded parmesan cheese
1 ounce prosciutto, cut into thin strips

Preparation

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