Continuing on with our week of dairy meals in honour of Shavuot, this recipe is adapted from Kraft's What's Cooking Magazine. I know most of the magazine is an ad for Kraft products ... but I still love receiving it in the mail. Sometimes there are really great recipes included, and if not, it's still great getting a magazine in the mail - especially a free one!
I pretty much tripled this recipe to use the entire package of fettuccine. I don't like making only 2-4 servings at a time usually. Not that Zvi and I like to eat the same thing every day, but it's great having enough to feed guests when they come by. I also really prefer to make a lot of a few things so we have variety and the ability to choose what we eat throughout the week.
This pasta dish was quite good and very simple to make. I usually cook with less pre-made ingredients, but the truth is that making my own cream sauce would not only have cost more money and taken more time, it probably would have been a lot more fattening as well. I would have used my own vegetable broth if I was in the habit of keeping some around, but I'm not. I usually just make my own broth as I'm making soup and I never really put aside any extra for using later on. Maybe I should.
1 900g package of fettuccine
1 bundle asparagus cut into 1 inch pieces
1 container herb and garlic cream cheese
1 1/2 cups vegetable broth
3/4 cups pesto parmesan dressing
2 cups frozen peas
chopped basil for garnish
Step 1: Cook pasta as per package instructions. Add asparagus during the last minute. Drain and set aside in large bowl.
Step 2: Over medium heat, cook cream cheese, broth and dressing. Cook until sauce begins to thicken, stirring constantly. Stir in peas and cook for 2 minutes.
Step 3: Add sauce to pasta. Mix thoroughly.
Step 4: Top with basil. Enjoy.
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