Paccheri And Cheese With Peas And Mint
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
63
Spice
49
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour4 cups
Whole Milk1 large
Egg2 cups
Arugula (coarsely chopped)1 cup
Ricotta (about 9 ounces)Directions:
1
Butter pan
2
Dust pan all over with 1/3 cup Parmesan
3
Melt 1/4 cup butter in a large saucepan over medium heat
4
Add flour; whisk for 2 minutes
5
Gradually whisk in milk
6
Bring to a simmer, whisking often
7
Reduce heat to medium
8
Cook, whisking frequently, until sauce is thickened, about 20 minutes
9
Remove from heat
10
Whisk in Fontina and 1 cup Parmesan
11
Add egg; whisk to blend
12
Season with salt and pepper
13
Cover sauce and keep warm
14
Arrange a rack in upper third of oven; preheat to 375°F
15
Cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente (pasta will continue to cook while baking)
16
Using a large slotted spoon, transfer pasta to a large bowl
17
Add peas to pasta water; cook until just tender, about 1 minute
18
Drain peas; add to bowl with pasta
19
Stir in cheese sauce
20
Add arugula, 1 cup parsley, and 1/2 cup mint to pasta mixture; mix to evenly incorporate
21
Transfer half of pasta mixture to prepared pan
22
Mix ricotta and lemon zest in a small bowl; dot half of ricotta mixture over pasta
23
Spoon remaining pasta mixture into pan and dot with remaining ricotta mixture
24
Sprinkle with 1/4 cup Parmesan
25
Bake pasta for 30 minutes
26
Sprinkle with remaining 1/4 cup Parmesan
27
Bake pasta until top is golden brown, about 10 minutes longer
28
Let rest for 30 minutes; remove pan sides
29
Sprinkle with 2 tablespoons parsley and 2 tablespoons mint and cut into wedges
30
Butter pan
31
Dust pan all over with 1/3 cup Parmesan
32
Melt 1/4 cup butter in a large saucepan over medium heat
33
Add flour; whisk for 2 minutes
34
Gradually whisk in milk
35
Bring to a simmer, whisking often
36
Reduce heat to medium
37
Cook, whisking frequently, until sauce is thickened, about 20 minutes
38
Remove from heat
39
Whisk in Fontina and 1 cup Parmesan
40
Add egg; whisk to blend
41
Season with salt and pepper
42
Cover sauce and keep warm
43
Arrange a rack in upper third of oven; preheat to 375°F
44
Cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente (pasta will continue to cook while baking)
45
Using a large slotted spoon, transfer pasta to a large bowl
46
Add peas to pasta water; cook until just tender, about 1 minute
47
Drain peas; add to bowl with pasta
48
Stir in cheese sauce
49
Add arugula, 1 cup parsley, and 1/2 cup mint to pasta mixture; mix to evenly incorporate
50
Transfer half of pasta mixture to prepared pan
51
Mix ricotta and lemon zest in a small bowl; dot half of ricotta mixture over pasta
52
Spoon remaining pasta mixture into pan and dot with remaining ricotta mixture
53
Sprinkle with 1/4 cup Parmesan
54
Bake pasta for 30 minutes
55
Sprinkle with remaining 1/4 cup Parmesan
56
Bake pasta until top is golden brown, about 10 minutes longer
57
Let rest for 30 minutes; remove pan sides
58
Sprinkle with 2 tablespoons parsley and 2 tablespoons mint and cut into wedges