Paccheri and Cheese with Peas and Mint

Name: Paccheri and Cheese with Peas and Mint
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters coarsely chopped arugula; 1 large egg; 237 milliliters coarsely chopped flat-leaf parsley; 59 milliliters all-purpose flour; 237 milliliters shredded Fontina cheese; 118 milliliters coarsely chopped fresh mint; 237 milliliters shelled fresh or frozen peas; 8 servings Kosher salt and freshly ground black pepper; 1 teaspoons finely grated lemon zest; 79 milliliters grated Parmesan, divided (about 3 1/2 ounces total); 255 grams cup ricotta (about; 59 milliliters (1/2 stick) unsalted butter plus more for pan; 946 milliliters whole milk

You can never have too many main course recipes, so give Paccheri and Cheese with Peas and Mint A mixture of kosher salt and pepper, egg, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Butter pan. Dust pan all over with 1/3 cup

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Butter

Equipment you will use

Frying Pan

Parmesan. Melt 1/4 cup butter in a largesaucepan over medium heat.

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Parmesan

Butter

Add flour;whisk for 2 minutes. Gradually whisk in milk.Bring to a simmer, whisking often. Reduceheat to medium. Cook, whisking frequently,until sauce is thickened, about 20 minutes.

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All Purpose Flour

Sauce

Milk

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Whisk

Remove from heat.

Whisk in Fontina and1 cup Parmesan.

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Parmesan

Fontina Cheese

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Whisk

Add egg; whisk to blend.Season with salt and pepper. Cover sauceand keep warm.

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Salt And Pepper

Egg

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Whisk

Arrange a rack in upper third of oven;preheat to 375°F. Cook pasta in a large pot ofboiling salted water, stirring occasionally,until almost al dente (pasta will continueto cook while baking). Using a large slottedspoon, transfer pasta to a large bowl.

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Pasta

Water

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Bowl

Oven

Pot

Addpeas to pasta water; cook until just tender,about 1 minute.

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Water

Drain peas; add to bowl withpasta. Stir in cheese sauce.

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Cheese Sauce

Peas

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Bowl

Add arugula,1 cup parsley, and 1/2 cup mint to pastamixture; mix to evenly incorporate.

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Arugula

Parsley

Mint

Transfer half of pasta mixture to preparedpan.

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Pasta

Mix ricotta and lemon zest in a smallbowl; dot half of ricotta mixture over pasta.Spoon remaining pasta mixture into pan anddot with remaining ricotta mixture.

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Lemon Zest