Agh, cooking........ I'm so out of the pattern of late. I'm trying to get back in the kitchen more regularly so bear with me while I figure out my life.
Anyway, this recipe wasn't too complex. It IS a Kraft recipe. I was intrigued by the idea of them having "improved" on classic fettuccine carbonara to make it healthier. I do love my pasta, and healthier versions are better in the long run. If this isn't true, feel free to keep that tidbit to yourself.
Let's see: there was a pasta sale at the grocery store so you might see more pasta recipes in the near future. I didn't get the whole wheat kind this time. Lucky for me, it wasn't required to be such. I opted for store brand on the cream cheese and dressing, but if you don't tell Kraft, neither will I. Didn't have skim milk - this is the house of 1%. No fresh herbs live here. I can remember to water plants on occasion, but don't use herbs often enough so I used dried parsley for this recipe. The parmesan definitely wasn't of the light variety. I'm not usually the cheese purchaser in this house...
I could have done a better job with the sauce in terms of blending/whisking it into submission. My cream cheese kept trying to hide in the middle of the whisk and, retrospectively, I should have used a smaller saucepan. Next time. The sauce looked too thin to me prior to adding it to the noodle/pea combination, but it seemed to work out in the end. In the future, I will also cut the ham into pieces instead of strips to better fit with the peas. The strips of ham were a bit awkward.
Serving note: the peas have a tendency to fall to the bottom of the pot. And they like to jump off the counter onto the floor, just in time for you to accidently step on them in your bare feet.
Overall, this was a good meal. I found it filling for dinner last night and lunch today. Plus, it earned me a "thank you" for making dinner last night. :) What's not to like?
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