Ingredients
1 cup whole milk1/2 cup 4% cottage cheese1 tablespoon cornstarch1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmeg1/2 cup shredded Parmesan cheese, divided8 ounces uncooked fettuccine1/2 cup cubed fully cooked ham (4 ounces)1 garlic clove, minced1/2 cup frozen peas, thawed
Preparation
In a blender, combine the milk, cottage cheese and cornstarch; cover and process until smooth. Transfer to a small saucepan; add the salt, pepper and nutmeg. Cook and stir over medium heat until mixture comes to a boil Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese until melted.
Cook fettuccine according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook ham and garlic for 2 minutes. Add peas; cook until heated through. Remove from the heat; stir in cheese sauce.
Drain fettuccine. Add to sauce; toss to coat. Sprinkle with remaining Parmesan cheese.
