Farmers’ Pasta

Name: Farmers’ Pasta
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 4 fillets anchovy fillets (omit to make this recipe vegetarian); 2 dried bay leaves; 227 grams fontal (mild fontina) or edam cheese, shredded; 79 milliliters all-purpose flour; 118 milliliters chopped fresh basil leaves; 118 milliliters chopped fresh flat-leaf parsley; 5 cloves garlic, minced; 170 grams manchego cheese, shredded; 113 grams fresh mozzarella cheese, diced; 0 teaspoons nutmeg; 59 milliliters olive oil; 237 milliliters grated Parmigiano-Reggiano cheese, divided; 454 grams penne rigate; 8 servings Fine sea salt and freshly ground black pepper; 2 liters whole milk

Farmers’ Pasta might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 711 calories, 35g of protein, and 37g of fat per serving. This recipe serves 8. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of flat-leaf parsley, mozzarella cheese, manchego cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the penne and cook until just shy of al dente, about 7 minutes if the package says 1

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Penne

Drain.Meanwhile, in heavy 5-quart pot, heat the olive oil over medium heat.

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Olive Oil

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Pot

Add the anchovy fillets and cook, stirring, until they dissolve. Be careful for splattering.

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Anchovy Fillets

Add the minced garlic and cook for just a moment, until aromatic.

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Minced Garlic

Add the flour all at once and cook, whisking frequently, for 90 seconds.

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All Purpose Flour

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Whisk

Add the milk, raise the heat to high, and bring to a boil, stirring frequently. When the milk boils, immediately lower the heat to medium-low and simmer until slightly thickened, about 5 minutes.Off the heat, add the mozzarella, fontal, manchego, and 3/4 cup of the Parmigiano. Stir until cheese is melted. Stir in the the basil, parsley, and nutmeg. Season generously to taste with salt and pepper, then stir in the pasta.Preheat oven to 375 F/190 C with a rack in the center.

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Salt And Pepper