Creamy Spring Pasta Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 oz. French Bread Baquette, torn into pieces
1 tbsp. Butter
3 cloves Minced Garlic, divided
1 ½ c. Asparagus (2" cut diagonally)
1 c. Frozen Green Peas
6 oz. Fettuccine, uncooked
2 tsp. Olive Oil
⅓ c. Sweet Onion, finely chopped
1 tbsp. Flour
¼ c. Chicken Broth
1 c. Low Fat Milk
3 oz. Cream Cheese
¼ c. Parmigiano-Reggiano Cheese, grated
½ tsp. Kosher Salt
¼ tsp. Black Pepper
2 tbsp. Fresh Tarragon, chopped
|
|
Directions: |
Directions:Bring 3 quarts water to a boil in pot.
Place torn bread in a food processor; process until coarse crumbs form. Melt butter in large skillet over medium-high heat. Add 1 garlic clove to pan; saute 1 minutes. Add breadcrumbs; saute 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.
Add pasta to boiling water and cook for 10 minutes or until al dente. Drain and keep warm.
Heat olive 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; gradually whisk in chicken broth. Add broth mixture and milk to pan, stirring constantly with a whisk and bring to a boil. Reduce heat and cook 1 minute or until thickened. Remove from heat; add chesses, salt and pepper stirring until cheese melted.
Add pasta, asparagus and peas; toss well. Sprinkle with breadcrumbs and tarragon. |
|
Personal
Notes: |
Personal
Notes: I cook chicken breast with the onion and serve in pasta.
|
|
This recipe for Creamy Spring Pasta is from