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: 6
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; 6 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

Paccheri And Cheese With Peas And Mint might be just the main course you are searching for. This recipe makes 6 servings with 405 calories, 21g of protein, and 28g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up arugula, kosher salt and pepper, flat-leaf parsley, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing 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 Parmesan. Melt 1/4 cup butter in a large saucepan over medium heat.

Ingredients you will need

Parmesan

Butter

Equipment you will use

Sauce Pan

Frying Pan

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

Ingredients you will need

All Purpose Flour

Sauce

Milk

Equipment you will use

Whisk

Remove from heat.

Whisk in Fontina and 1 cup Parmesan.

Ingredients you will need

Parmesan

Fontina Cheese

Equipment you will use

Whisk

Add egg; whisk to blend. Season with salt and pepper. Cover sauce and keep warm.Arrange a rack in upper third of oven; preheat to 37

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Salt And Pepper

Sauce

Egg

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Whisk

Oven

Cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente (pasta will continue to cook while baking). Using a large slotted spoon, transfer pasta to a large bowl.

Ingredients you will need

Pasta

Water

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Slotted Spoon

Bowl

Pot

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

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Water

Peas

Drain peas; add to bowl with pasta. Stir in cheese sauce.

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Cheese Sauce

Pasta

Peas

Equipment you will use

Bowl

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

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Arugula

Parsley

Pasta

Mint

Transfer half of pasta mixture to prepared pan.

Ingredients you will need

Pasta

Equipment you will use

Frying Pan

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

Ingredients you will need

Lemon Zest