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  • Writer's pictureFarmer's All Natural

Creamy Spring Pasta

Updated: Apr 27


  • 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


  • 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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