Fettuccine Alfredo with Scallops and Peas

Ingredients

• 0.3 cup butter ()
• 9 oz fettuccine barilla refrigerated cooked drained
• 0.3 tsp ground pepper black
• 0.5 cup cup heavy whipping cream light
• 1 Tbsp oil 
• 0.3 cup parmesan cheese grated kraft
• 1 cup peas cooked
• 0.5 tsp salt 
• 0.5 lb scallops 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat oil in large skillet on medium-high heat.
2. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque.
3. Remove from heat; place in large serving bowl. Gently stir in peas.
4. Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended.
5. Add Parmesan cheese; cook until completely melted, stirring constantly. Season with salt and pepper.
6. Place pasta in large bowl.
7. Add scallops, peas and sauce; mix lightly.