Paccheri and Cheese with Peas and Mint

Name: Paccheri and Cheese with Peas and Mint
Ingredients: Servings: 6–8; 1/4 cup (1/2 stick) unsalted butter plus more for pan; 1/3 cup plus 1 1/2 cups grated Parmesan, divided (about 3 1/2 ounces total); 1/4 cup all-purpose flour; 4 cups whole milk; 1 cup shredded Fontina cheese; 1 large egg; Kosher salt and freshly ground black pepper; 1 pound paccheri rigati or rigatoni; 1 cup shelled fresh or frozen peas; 2 cups coarsely chopped arugula; 1 cup plus 2 tablespoons coarsely chopped flat-leaf parsley; 1/2 cup plus 2 tablespoons coarsely chopped fresh mint; 1 cup ricotta (about 9 ounces); 1/2 teaspoon finely grated lemon zest; Special Equipment; 9"-diameter springform pan

Paccheri and Cheese with Peas and Mint was pinched from <a href="http://www.bonappetit.com/recipe/paccheri-and-cheese-with-peas-and-mint" target="_blank">www.bonappetit.com.</a>

INGREDIENTS

•

Servings: 6–8

•

1/4 cup (1/2 stick) unsalted butter plus more for pan

•

1/3 cup plus 1 1/2 cups grated Parmesan, divided (about 3 1/2 ounces total)

•

1/4 cup all-purpose flour

•

4 cups whole milk

•

1 cup shredded Fontina cheese

•

1 large egg

•

Kosher salt and freshly ground black pepper

•

1 pound paccheri rigati or rigatoni

•

1 cup shelled fresh or frozen peas

•

2 cups coarsely chopped arugula

•

1 cup plus 2 tablespoons coarsely chopped flat-leaf parsley

•

1/2 cup plus 2 tablespoons coarsely chopped fresh mint

•

1 cup ricotta (about 9 ounces)

•

1/2 teaspoon finely grated lemon zest

•

Special Equipment

•

9"-diameter springform pan

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes