Creamy Pasta Verde
Ingredients
- 8 ounces fettuccine, 1/2" cubes
- 1 cup grated Romano cheese
- 1 cup shredded Monterey jack cheese
- 1 carton (4 oz.) frozen pesto, thawed
- 2 cups sour cream
- 1 can (14 1/2 oz.) green beans, drained
- 1 can (15 1/2 oz.) sweet peas, drained
- chopped fresh parsley, optional
Instructions
Cook the pasta according to package directions and drain. Return the pasta to the pan. Toss with the cheeses and pesto. Heat gently until the cheeses are melted. Fold in the sour cream and heat through. Add the vegetables. Gently mix and heat thoroughly. Garnish with chopped parsley, if desired. Serve.
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