Creamy Spring Pasta

Ingredients

• 1.5 cups diagonally cut asparagus (2-inch)
• 0.3 teaspoon pepper black freshly ground
• 2 ounces bread baguette french
• 1 tablespoon butter 
• 4 servings butter-roasted carrots 
• 6 ounces fettuccine barilla uncooked
• 1 tablespoon flour all-purpose
• 2 tablespoons tarragon fresh chopped
• 3  garlic cloves divided minced
• 0.5 teaspoon kosher salt 
• 1 cup milk 1% low-fat
• 0.3 cup lower-sodium chicken broth fat-free
• 2 teaspoons olive oil 
• 0.3 cup parmigiano-reggiano cheese packed grated
• 1 cup peas green frozen
• 0.3 cup onion sweet finely chopped
• 3 quarts water 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• whisk
• slotted spoon
• dutch oven

Directions

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.
3. Add 1 garlic clove to pan; saut 1 minute.
4. Add breadcrumbs; saut 3 minutes or until golden brown and toasted.
5. Remove breadcrumb mixture from pan; wipe pan clean with paper towels.
6. Add asparagus and peas to boiling water; cook for 3 minutes or until crisp-tender.
7. Remove from pan with a slotted spoon. Rinse under cold water; drain.
8. Add pasta to boiling water; cook 10 minutes or until al dente.
9. Drain and keep warm.
10. Heat olive oil in skillet over medium heat.
11. Add onion and the remaining 2 garlic cloves; cook for 3 minutes or until tender, stirring frequently.
12. Place flour in a small bowl; gradually whisk in chicken broth.
13. Add broth mixture and milk to pan, stirring constantly with a whisk; bring to a boil. Reduce heat; cook 1 minute or until thickened.
14. Remove from heat; add cheeses, salt, and pepper, stirring until cheeses melt.
15. Add pasta, asparagus, and peas; toss well.
16. Sprinkle with breadcrumbs and tarragon.