Paccheri and Cheese with Peas and Mint
- 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
- This recipe is vegetarian
- Produce
- Arugula (2 cups)
- Flat-leaf parsley (1 1/8 cup)
- Lemon, zest (1/2 teaspoon)
- Mint, fresh (5/8 cup)
- Peas, fresh or frozen (1 cup)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Kosher salt and freshly ground black pepper (1)
- Pasta & Grains
- Paccheri rigati or rigatoni (1 pound)
- Dairy
- Butter plus more, unsalted (1/4 cup)
- Fontina cheese (1 cup)
- Parmesan, grated (1 3/4 cup)
- Ricotta (1 cup)
- Whole milk (4 cups)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
72.3Rating
1-100
1-100
20Tweets
90Facebook
Shares
Shares
10StumbleUpon
Views
Views
2,628PinterestPins
Recipe Stats
Published February 25, 2012 (12 months ago).
135 people saved this recipe.
