creamy spring pasta

i just loved this fresh spring pasta dish.

okay, yes, it had a cream sauce, but still :)

DELICIOUS!

(thank you cookinglight)

ingredients



2 ounces French bread baguette, torn into pieces

(i used panko!)

1 tablespoon butter

3 garlic cloves, minced and divided

1 1/2 cups (2-inch) diagonally cut asparagus

1 cup frozen green peas

6 ounces uncooked fettuccine

2 teaspoons olive oil

1/3 cup finely chopped sweet onion

1 tablespoon all-purpose flour

1/4 cup fat-free, lower-sodium chicken broth

1 cup 1% low-fat milk

3 ounces 1/3-less-fat cream cheese

1/4 cup Parmigiano-Reggiano cheese, grated

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh tarragon

directions

1. bring 3 quarts water to a boil in a large pot

2. place torn bread in a food processor; process until coarse crumbs form.

OR use panko like me. i'm lazy :) 

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 towels.

3. 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.

UM... this seriously made the most perfectly cooking asparagus!

4. add pasta to boiling water; cook 10 minutes or until al dente. drain and keep warm.

5. 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; bring to a boil.

6. 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.

7. ENJOY!!

TIPS:

*i would cut my asparagus slightly smaller next time - think bite-size peices :)

*LOVED the breadcrumbs and taragon on top - would do more than the recipe suggested

happy springtime :)