One-Pot Creamy Pasta with Herbs, Peas & Parmesan

This satisfying dish comes together quickly in a single pan with simple ingredients. It is great as a side dish served with grilled chicken or by itself as a first course.

Yield: 8 servings

Ingredients

3 tbsp butter
3 tbsp all-purpose flour
3 cloves garlic, minced
1 stalk celery, diced
3 cups chicken broth
2 1/2 cups The Farmer's Cow Milk, more as needed
12 ounces dry uncooked pasta, campanelle or bowties
2 cups – frozen peas, defrosted
¼ cup fresh chives, chopped
2 tbsp fresh tarragon, chopped
2/3 cup – grated Parmesan cheese
Fresh lemon slices for garnish

Instructions

Melt butter in a deep skillet (a large pot will also do) over medium-low heat. Add flour and stir constantly just until roux puffs slightly, about 1-2 minutes. Add garlic and celery, and stir constantly until fragrant and softened, about 1-2 minutes.
Stir in chicken broth, milk, and pasta and increase heat to medium-high. Bring to a rapid simmer. Immediately reduce heat to low, cover and cook, stirring occasionally, until pasta is al dente, about 20-22 minutes.
Stir in peas, herbs and Parmesan cheese and cook for 2-3 minutes more until warmed through. If the sauce is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with a squeeze of fresh lemon, if desired.

Date Posted: May 3, 2023