Scallop Fettuccine Alfredo
Cook pasta according to package directions, adding sugar snap peas and peas in last 2 min. of cooking. Reserve 1/2 cup (125 mL) pasta water. Drain pasta and veggies. Immediately, add pasta and peas back into saucepan.
Add scallops plus butter and juices from steamer bags to saucepan. Stir in cheese, lemon zest, lemon juice, olive oil and approx.1/3 cup (75 mL) reserved hot pasta water. Toss to combine, adding more pasta water, if required, to make a silky sauce.
Divide pasta among 4 plates. Serve with additional Parmesan cheese, if desired.