This dish is luxuriously creamy, but the pasta soaks up the sauce quickly. Be sure to serve right away. Use refrigerated pasta to cut several minutes off the cook time. Serve with Butter-Roasted Carrots.
1. Bring 3 quarts water to a boil in a Dutch oven.
2. 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; saut? 1 minute. Add breadcrumbs; saute 3 minutes or until golden brown and toasted. Remove breadcrumb mixture from pan; wipe pan clean with paper towels.
3. 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.
4. Add pasta to boiling water; cook 10 minutes or until al dente. Drain and keep warm.
5. 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 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1003g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4933 | ||
Calories from Fat: 351 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39g | 52 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 31.8mg | 10 % | |
Sodium 7575.4mg | 261 % | |
Potassium 1757.7mg | 46 % | |
Total Carbohydrate 940.3g | 277 % | |
Dietary Fiber 46.8g | 187 % | |
Sugars, other 893.5g | ||
Protein 183.3g | 262 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4933
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Butter-Roasted Carrots
I recommend pairing it with this recipe
— sbjonas
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