A delicious springtime recipe from Kathy’s Kitchen!
Ingredients:
- 3 qts water
- 1.5 Tb butter
- 2 c diagonally cut asparagus
- 9 oz fettuccine
- ⅓ c chicken broth
- 4 oz cream cheese
- ½ tsp kosher salt
- 2 Tb chopped fresh tarragon
- ⅓ c Italian bread crumbs
- 5 garlic cloves, minced and divided
- 1 cup frozen peas
- 3 tsp olive oil
- 1½ Tb flour
- 2 Tb chopped fresh tarragon
- 1½ c milk
- ¼ c Parmigiano-Reggiano cheese, grated
- ¼ tsp freshly ground black pepper
Instructions:
- Bring 3 quarts water to a boil in a Dutch oven. Melt butter in a large skillet over medium-high heat. Add one garlic clove to pan; saute one minute. Add bread crumbs and saute three minutes or until golden brown and toasted. Remove bread crumb mixture from pan; wipe pan clean with paper towels.
- Add asparagus and peas to boiling water. Cook for three minutes or until crisp-tender. Remove from pan with a slotted spoon. Rinse under cold water and drain.
- Add pasta to boiling water and cook until al dente (i.e., still firm when bitten) according to package directions. Drain and keep warm.
- Heat olive oil in skillet over medium heat. Add onion and the remaining garlic cloves; cook for three 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 and cook one 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 bread crumbs and tarragon.