Melt butter in a large skillet over medium heat. Add 1/3 of minced garlic and sauté for one minute. Add bread crumbs and sauté for three more minutes or until golden brown and toasted. Remove from pan and set aside. Wipe pan clean with a paper towel.
Bring a large pot of water to a boil. Add asparagus and peas; cook three minutes or until crisp-tender. Remove with a slotted spoon to a colander and immediately rinse under cold water. Add pasta to the boiling water and cook 10 minutes or until al dente. Drain and keep warm.
Heat olive oil in same large skillet over medium heat. Add onion and remaining mined garlic; sauté for three minutes or until onion is tender. Add flour and sauté for an additional minute. Whisk broth and milk into the skillet and stir until the mixture thickens, about two minutes. Remove from heat and add cheeses, stirring until well combined. Add pasta, asparagus, peas and chives; toss well. Sprinkle with garlic breadcrumbs and additional chives. Serve immediately.
Notes: Shredded rotisserie chicken or smoked salmon can be added if desired.
makes about 6 servings
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