Creamy Spring Pasta

Categories: Main Dish, Pasta

Ingredients

• 3 quarts water
• 2 ounces French bread baguette, torn into pieces (just make sure no HFCS, corn syrup, honey in baguette)
• 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 shallot
• 1 tablespoon all-purpose flour
• 1/4 cup chicken broth (check ingredients to make certain no corn syrup, onion, carrots or celery)
• 1 cup milk
• 3 ounces cream cheese
• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed)
• 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 Dutch oven.

2. 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 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.

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 shallot 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. 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.

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