Sandra Lee semi-homemade

Ingredients

• 1 medium yellow onion, finely chopped

• 1 tablespoon extra virgin olive oil

• 1 bag (10-ounce) sweet peas, Cascadian Farm®

• 5 slices prosciutto, chopped

• 1 packet (1.6-ounce) Alfredo sauce mix, Knorr®

• 1 1⁄2 cups milk

• 1⁄2 cup cream

• 1 lemon, zested and finely chopped

• 1⁄2 cup shredded Parmigiano-Reggiano cheese

• 1 box (16-ounce) fettuccine, cooked according to package directions

• 1⁄4 cup finely chopped fresh flat-leaf parsley

Directions

1. In a large skillet, over medium-high heat, cook and stir onion in hot oil for 5 minutes or until translucent. Add peas and prosciutto and cook for 5 more minutes.

2. In a small bowl, combine the sauce mix, milk, and cream; mix well. Add to skillet. Bring to a boil; simmer for 2 minutes or until the sauce thickens, stirring constantly. Add the lemon zest and cheese. Toss sauce with the cooked pasta. Sprinkle each serving with parsley.