Description:Lemon and tarragon add zest to a cream-cheese sauce that coats small pasta shells. Stovetop – 10-15 minutes.
Preparation: Thaw completely. If cream cheese is frozen, remove lid from portion cup and defrost slightly in microwave.
Cooking Instructions: In saucepan, bring 8 cups water to a boil. Remove plastic cup from pasta bag and set aside. Add contents of pasta bag to boiling water and simmer gently 6-8 minutes or until pasta is tender. Drain pasta in colander, reserving ½ cup of the cooking liquid. Return drained pasta and reserved cooking liquid to saucepan. Stir in contents of plastic cup. Let pasta sit a few minutes to melt the cream cheese, and stir well.