Cook the fettuccine in a large pot of boiling water, for 8-10 minutes or until al dente. Drain well, return the cooked fettuccine to the pot, and set aside. Meanwhile, in a large non-stick skillet, saute the shallots in olive oil, for 5 minutes or until soft. Add the peas and garlic and saute an additional 2 minutes. Add the pea mixture and Non-Dairy Alfredo Sauce to the cooked fettuccine and toss well to combine. Season to taste with salt and freshly ground black pepper. Transfer the pasta to a large bowl or platter for service.
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