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12 oz. fettuccine	2 cups half and half
1 tsp butter	1 Tblsp cornstarch
2 cups carrots, sliced	2 cloves garlic, minced
1/3 cup chicken broth	1/4 tsp salt
1 cup green onions, chopped	1/4 tsp black pepper
2 cups green peas, thawed	1 1/2 cups grated Parmesan cheese

Cook pasta as directed. Drain, place in bowl. Melt butter; add carrots, saute 1 minute. Add broth, bring to simmer for 5 minutes. Add green onions, cover, simmer 2 minutes. Uncover, simmer 4 minutes or until almost all liquid is absorbed. Add peas, cook 2 minutes. Remove from heat, add to pasta. Combine half and half and cornstarch over medium-low heat, stir with a whisk. Bring to simmer for 2 minutes or until slightly thickened, stirring frequently. Remove from heat; add garlic, salt, pepper, and cheese--stirring until cheese melts. Pour over pasta and veggies. Toss to combine.