Creamy Spring Pasta

INGREDIENTS

• 3 quarts water

• 2 ounces French bread baguette, torn into pieces

• 1 tablespoon butter

• 3 garlic cloves, minced and divided

• 1 ½ cups (2-inch) diagonally cut asparagus

• 1 cup frozen green peas

• 6 ounces uncooked fettuccine

• 2 teaspoons olive oil

• ⅓ cup finely chopped sweet onion

• 1 tablespoon all-purpose flour

• ¼ cup fat-free, lower-sodium chicken broth

• 1 cup Farmer's All Natural milk

• 3 ounces 1/3-less-fat cream cheese

• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed)

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 2 tablespoons chopped fresh tarragon

• Butter roasted carrots

DIRECTIONS

• Bring 3 quarts 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 towels.

• 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 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 Farmer's All Natural 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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