Pasta with peas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 2 | smalls | Clove garlic, minced |
| 3 | Green onions, chopped | |
| 1 | tablespoon | Flour |
| 1 | cup | Milk |
| ⅔ | cup | Chicken or vegetable stock |
| 4 | ounces | Herbed cream cheese, softened |
| ¼ | teaspoon | Salt (optional) |
| ¼ | teaspoon | Pepper |
| 12 | ounces | Fettuccine |
| 1½ | cup | Frozen peas |
| 2 | tablespoons | Chopped fresh chives or green onion |
Directions
This mild herb flavored dish will please the pasta lover in all of us.
For a pretty color contrast, you might want to sprinkle it with chopped sweet red pepper. For a sophisticated touch, replace half the herbed cream cheese with a creamy goat cheese, if desired.
In small saucepan, heat butter and cook the garlic and onions until shiny and soft. Sprinkle with the flour and stir to coat. Pour in the milk and the chicken stock, increasing temperature to medium.
Cook until starting to thicken. Add the cheese and heat until melted.
Season with salt and pepper to taste. Cook the pasta noodles according to directions, drain and rinse with hot water. Return pasta to pot and add the frozen peas. Pour hot sauce over top of pasta and stir until combined. The heat from the sauce should be adequate enough to thaw the peas and heat them prior to serving. Arrange on platter, sprinkle chives or green onions over top and serve immediately.
Origin: Canadian Living, Sept/1995.
Shared by: Sharon Stevens, Oct/95.