4 ounces fettuccine pasta, uncooked
1/2 cup celery, sliced
1/3 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine, melted
1/2 cup frozen English peas
1 (8 ounce) package cream cheese, cubed and softened
2/3 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (6 1/8 ounce) can solid white tuna, drained and flaked
1/2 cup parmesan cheese, grated
1 tablespoon parsley, fresh, chopped
Cook pasta according to the package directions; drain well, set aside and keep warm.
Cook celery and onion in butter in a large skillet over medium high heat, stirring constantly until tender. Add English peas, stir until warm.
Add cream cheese, milk, salt, and pepper; cook over medium heat until smooth, stirring occasionally. Stir in tuna and Parmesan cheese; cook until thoroughly heated, stirring occasionally.
Add pasta and toss well. Cover at low or warm heat until pasta is warmed up. Sprinkle with fresh parsley. Serve immediately.