Creamy Pasta with Peas
|3 quarts water|
|2 oz DLM French Baguette, torn into pieces|
|1 Tbsp butter|
|3 garlic cloves, minced and divided|
|1½ cup asparagus, 2 inch diagonally cut|
|1 cup Today's Harvest Frozen Peas|
|6 oz uncooked fettuccini (use refrigerated to save time)|
|2 tsp Vera Jane's Extra-Virgin Olive Oil|
|1/3 cup sweet onion, finely chopped|
|1 Tbsp all-purpose flour|
|1/4 cup low sodium chicken broth|
|1 cup 1% low fat milk|
|3 oz cream cheese|
|1/4 cup Parmigiano-Reggiano, grated|
|1/2 tsp sea salt|
|1/4 tsp freshly ground black pepper|
|2 Tbsp fresh tarragon, chopped|
Bring water to a boil in a Dutch oven. Place torn bread in a food processor; process until coarse crumbs form. Melt butter in a large skillet over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add breadcrumbs; sauté 3 minutes or until golden brown and toasted. Remove breadcrumb mixture from pan; wipe pan clean with paper towel.
Add asparagus and peas to boiling water; cook for 3 minutes or until crisp-tender. Remove from pan with a slotted spoon. Rinse under cold water; drain.
Add pasta to boiling water; cook 10 minutes or until al dente. Drain and keep warm.
Heat oil in skillet over medium heat. Add onion and the remaining 2 garlic cloves; cook for 3 minutes or until tender, stirring frequently. Place flour in a small bowl, and gradually whisk in chicken broth. Add broth mixture and milk to pan, stirring constantly with a whisk; bring to a boil. Reduce heat; cook 1 minute or until thickened. Remove from heat; add cheeses, salt, and pepper, stirring until cheeses melt. Add pasta, asparagus, and peas; toss well. Sprinkle with breadcrumbs and tarragon.
Makes 4 servings
Per serving: 408 calories; 14g total fat; 7g saturated fat; 33mg cholesterol; 625mg sodium; 54g total carbohydrates; 18g protein;