Farmer's All Natural
Creamy Spring Pasta
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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