Tomato Pine Nut Pasta Alfredo

Bring a pot of lightly salted water to a boil and cook the pasta according to the instructions on the package.

Prepare topping. Mince 3 garlic cloves and finely dice 1 medium shallot. Add a tablespoon of extra virgin olive oil to a medium skillet on medium heat. Add three-quarters of the garlic and shallots to the skillet, reserving some for the sauce. Sauté for 2-3 minutes.

Roughly chop 1/4 cup of jarred roasted red peppers and add them along with 2/3 cup of frozen peas and 1/4 cup of pine nuts to the skillet. Gently stir and sauté until the peas are heated through. Remove the mixture from the heat and set it aside in its pan. Will be adding more to the pan in a later step.

In another medium skillet on medium heat, add a tablespoon of extra virgin olive oil along with the remaining minced garlic, diced shallot and a pinch of red pepper flakes if using. Sauté for a couple of minutes, then pour in 1/4 cup of white wine and cook for 1-2 minutes.

Whisk in 2/3 cup of heavy cream to the wine mixture, stirring constantly.

Add 1/4 cup grated Parmesan cheese to the sauce, whisking until it is fully combined and thickened. Salt & pepper to taste. Remove from heat and set aside.

Stir the tomatoes into the pea mixture and cook over medium heat until the tomatoes are just warmed through.

Drain the pasta and plate a portion with a generous spoonful of Alfredo sauce. Finish by topping it with the tomato and pine nut mixture.

Enjoy!