Let the light cream, half-and-half, or whipping cream and margarine or butter come to room temperature (allow about 30 minutes).
Meanwhile, cook pasta according to package directions, adding peas the last 5 minutes of cooking. Drain immediately in a colander. Return pasta and peas to the warm saucepan.
Add the room-temperature cream and margarine, the Parmesan cheese, and lemon peel to the pasta. Toss gently until pasta and peas are well coated. Transfer to warm individual plates. Sprinkle with pecans or walnuts. Serve immediately. Makes 2 servings.
Team this side dish with grilled salmon fillets and crisp tossed salads.
Prepare Lemony Fettuccine Alfredo with Peas as directed above, except omit the peas and the lemon peel.
Nutritional Facts per serving for Fettuccine Alfredo: Same as Lemony Fettuccine Alfredo with peas, except: 344 calories, 11 g protein, 35 g carbohydrate, 268 mg sodium.