Pasta With Asiago Cheese Sauce
Having ham for dinner last night, I thought this dish would be a nice compliment to old Porky and a great way to use some of our Asiago cheese we received from Italy! With a few changes to a pasta recipe I found in a Better Homes & Gardens cookbook, I have to admit it came out pretty awesome. Oh yea… One thing to add, while grating the aged Asiago Cheese…It kinda got away from me…As you can see! Of course< Kenny had to be the man and take over the grating. Macho dude he is! ;-)
Kenny really loved the pasta and it went so well with the fresh green beans I had picked up at the flea market this week. We had a little cheese on everything (literately) including our crescent rolls! Although I could not finish off my whole plate (you know, eyes bigger than your stomach thing), husband had no problem helping me. I am really looking forward to using all of this wonderful tasting cheese in more delicious recipes in the near future.
- 4 oz thin spaghetti
- 4 tbsp unsalted butter at room temperature, divided
- Garlic powder to taste
- 4 oz cream cheese at room temperature
- 1 tbsp parsley flakes
- 1-1/2 teas oregano flakes
- ½ teas basil flakes
- ⅓ cup boiling water
- ½ cup Asiago cheese
- Cook spaghetti according to package directions; drain.
- Add 2 tablespoons of the butter to the hot pasta along with desired amount of garlic; keep warm.
- Blend together the cream cheese and remaining butter along with the parsley, oregano and basil; stir in the boiling water and mix well.
- Add the Asiago cheese to the cream cheese mixture and toss with the buttered noodles.
Like I said, I also had green beans and we sprinkled them with some extra grated real Asiago Cheese and before I rolled up my crescent rolls, they too got a little cheese with a little dash of garlic…… Hope you enjoy and have a nice weekend!
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