Extraordinary Entree: Fettucine with Broccoli and Peas

*Serves 2
This is a quick and easy dinner for the week night or even the weekend when the kids are at a sleep over and it's just you and your honey.

Ingredients

1 tablespoon all-purpose flour

1 tablespoon unsalted butter
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1 1/2 cup half and half, warmed and divided
3/4 cup grated Parmigiano-Reggiano cheese (about 3 oz)
3 ounces cream cheese
8 oz fettuccine
4 cup bite-size broccoli florets

1/2 cup frozen peas, thawed

1/3 cup chopped fresh parsley

Directions

In a saute pan melt the butter.  Add the flour, salt, and pepper. Slowly whisk in the warmed half and half.  Bring to a slow simmer, stirring, over medium heat. Stir in grated cheese and cream cheese, stirring until slightly thickened, about 3 to 4 minutes. Remove from heat and cover to keep sauce warm.

Prepare pasta per package directions. Add broccoli to pasta water during last 5 to 7 minutes of cooking. Place the thawed peas in colander. Drain pasta and broccoli over peas.

Transfer pasta and vegetables to large serving bowl and toss with cheese sauce and parsley.