Tasty Tuesdays: Spring Green Pasta

Welcome to Tasty Tuesdays!

It's out first Tasty Tuesday of June.  Can you believe it's June?  I feel like I just turned to calender to May!  Yikes.  I hope time slows down a bit so we can enjoy Summer.

I made this pasta last week to take advantage of fresh Michigan asparagus.  Yum.

{ Recipe from the April 2012 issue of Cooking Light Magazine.  I changed the preparation and ingredients slightly }

Ingredients:

4 slices French bread baguette, torn into very small pieces

1 tablespoon butter

3 garlic cloves, minced and divided

1 1/2 cups (2-inch) diagonally cut asparagus

1 cup frozen green peas

8 ounces uncooked fettuccine

1 tablespoon olive oil

1/3 cup finely chopped sweet onion

1 tablespoon all-purpose flour

1/4 chicken broth

1 cup low-fat milk

3 ounces cream cheese {low fat or regular}

1/2 Parmigiano-Reggiano cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh tarragon

 
Directions:

1.  Bring water to boil in a large pot for pasta.

 

2.  Melt butter in a large skillet over medium-high heat.  add one garlic clove to pan and saute 1 minutes.  Add breadcrumbs, saute 3 minutes or until bread is golden and toasted.  Remove from pan and set aside.  Wipe pan clean with paper towel.

 

 

3.  When water boils, add pasta and cook until three minutes remain until al dente cook time.  When three minutes remain, add asparagus and peas.  Cook three minutes.  Remove from heat and drain.  Return to pan and cover to keep warm.

 

4.  Heat olive oil in skillet over medium heat.  Add onion and the remaining two garlic cloves.  Cook for three minutes or until tender, stirring frequently.  Place flour in small bowl and 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.

 

5.  Add cheeses , salt and pepper, and stir until cheeses are melted completely.  Add pasta, asparagus, and peas.  Toss well.  Sprinkle with breadcrumbs and tarragon.  Serve immediately and enjoy!

 

 

 

 



I enjoyed this pasta - the flavors were really delicious.  have you ever cooked with fresh tarragon before?  I don't think I have.  I was really surprised at its strong flavor!  It was perfect with the asparagus.

What did you cook this week?

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