Carrot Fettuccine with Baby Peas and Carrots

Carrot Fettuccine with carrots and springs peas on a white scalloped edge plate

12 oz Valente Market Carrot Fettuccine
1 lb carrots, peeled and cut into bite-size pieces
1 lb baby peas, frozen
4 TBSP vegan butter
1/4 cup olive oil
3/4 cup vegetable stock or reserved pasta water
4-5 garlic cloves, minced
salt and pepper to taste
4 TBSP fresh parsley, chopped

In a large saucepan, sauté carrots in butter and olive oil for a few minutes until still crunchy then
add garlic. Cook for 2 more minutes. 
Cook fettuccine for about 4-5 minutes until al dente in plenty of salted, rapidly boiling water.
Add the frozen baby peas for 30 seconds. Drain, reserving a cup of pasta water.
Combine the pasta and vegetables. Add vegetable stock or reserved pasta water, as needed.
Garnish with chopped parsley. Serve immediately.
Serves 4-6