8 oz. fttuccine
4 tbsp. (1/2 stick) butter
1 c. heavy cream
2/3 c. Parmesan cheese
1/2 c. cooked English peas
1/2 c. roasted or blanched red pepper slices (canned pimiento may be used)
Water chestnuts
Black pepper

Cook fettuccine according to package directions. Drain. Melt the butter in a small saucepan. Add the cream and bring to a slow boil for about 2 minutes to thicken the sauce slightly. Quickly add the well drained pasta to the sauce. Add the Parmesan cheese and stir it thoroughly with the pasta and sauce. Add the peas, red pepper (or pimiento) and water chestnuts. Also pepper to taste. Pass additional Parmesan cheese. Serves 4. Bits of cooked ham may be added if desired. Serve with toss salad and French bread.