Hillbilly Alfredo
From windy1950 11 years agoIngredients
- 2 Tbsps salt shopping list
- 1 (16 oz) box fettuccine shopping list
- extra-virgin olive oil, as needed shopping list
- 1 (15 oz) jar alfredo sauce shopping list
- 1/4 tsp fresh-cracked black pepper (2 or 3 turns of the pepper mill) shopping list
- 2 (14.5 oz) cans cooked black-eyed peas, well drained shopping list
- dried basil or parsley, as desired shopping list
- Grated parmesan cheese, as desired shopping list
How to make it
- 1. Bring a stock pot with 4 quarts of water and the 2 Tbsps of salt to boil. Add in the box of fettuccine pasta and cook per package directions, to al dente.
- 2. Meanwhile using a medium skillet, drizzle about 2 Tbsps of the olive oil into the pan; when hot, add in the black-eyed peas, and lightly caramelize. Scoot the pan off the burner.
- 3. At that point, add 2 or 3 Tbsps of olive oil and about a 1/2 cup of the Alfredo sauce to a 5 1/2 qt, deep frying pan over medium heat. Start fishing the pasta out of the stock pot into the frying pan; top with the remainder of the Alfredo sauce and black pepper, using a bit of pasta water to get all the sauce out of the jar, if necessary.
- 4. Add in all of the black-eyed peas and basil or parsley to taste, and start lightly turning the pasta with tongs, to combine. Reduce the heat slightly, and allow to simmer. If the pasta becomes too tight, add some of the pasta water — a small ladleful at a time — to loosen. You will probably only need 1 or 2 ladlefuls, if that. Taste and adjust seasoning, salting lightly, and ONLY if needed. Heat through. Dress the pan of pasta with just a drizzle of olive oil.
- 5. Pass the Parmesan cheese when serving.
- SUGGESTED SIDE: Garlic toast.
People Who Like This Dish 4
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