Description
Pasta tossed with asparagus, peas, fresh herbs, and a cheesy sauce is a meal that is hard to resist. This weekday recipe by Leslie Dabney @thevineyardmomliving is a quick and satisfying one-pan meal. Dabney says she often makes it using a Boursin Garlic & Fines Herbs cheese, but if you want to keep it California local, try this recipe with a Fromage Blanc with Garlic & Fine Herbs from Carmel Valley Creamery or a plain fromage blanc from either Bellwether Farms or Cowgirl Creamery. For the latter two, you could mix in your own freshly chopped garlic and herbs as you add the cheese.
Ingredients
- 10 lasagna sheets, broken into quarters
- 2 tablespoons butter
- 1 shallot, diced
- 3/4 cup heavy cream
- 1 cup chicken stock (divided)
- 1/4 cup chopped basil leaves
- 1 cup fresh or frozen peas
- 1 bunch asparagus, cut into 1/4 inch pieces
- 1/4 teaspoon each salt and pepper
- 5 ounces herbed fromage blanc (or Boursin)
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
Cook broken lasagna sheets in boiling salted water according to package directions. Drain and set aside.
Melt the butter in a saucepan on medium-high heat. Add shallot and sauté for 2-3 minutes.
Add the cream and ½ cup chicken stock. When the mixture starts to bubble, add basil, cooked lasagna pieces, peas, asparagus, salt, and pepper. Allow the mixture to cook for 4-5 minutes.
Turn the heat to medium and add the herbed cheese Gently mix to incorporate into the sauce. Add more of the chicken stock if the mixture is too thick. Cook for another 2-3 minutes.
Top mixture with mozzarella cheese and a sprinkling of chopped parsley. Serve hot.
Wine Pairing Suggestions: 2023 Darcie Kent Pistachio Lane Sauvignon Blanc and 2023 Rodney Strong Chalk Hill Chardonnay
- Category: Entree
