JOIN OUR EMAIL LIST:

RECIPES

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;

Allergy Warning: Contains MilkContains Wheat

Click here for a printable version