PACCHERI AND CHEESE WITH PEAS AND MINT
Provided by Bon Appétit Test Kitchen
Categories Cheese Pasta Vegetarian Dinner Ricotta Mint Arugula Pea Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Butter pan. Dust pan all over with 1/3 cup Parmesan. Melt 1/4 cup butter in a large saucepan over medium heat. 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. Remove from heat. Whisk in Fontina and 1 cup Parmesan. 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 375°F. 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. Add peas to pasta water; cook until just tender, about 1 minute. Drain peas; add to bowl with pasta. Stir in cheese sauce. Add arugula, 1 cup parsley, and 1/2 cup mint to pasta mixture; mix to evenly incorporate.
- Transfer half of pasta mixture to prepared 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. Sprinkle with 1/4 cup Parmesan.
- Bake pasta for 30 minutes. Sprinkle with remaining 1/4 cup Parmesan. Bake pasta until top is golden brown, about 10 minutes longer. Let rest for 30 minutes; remove pan sides. Sprinkle with 2 tablespoons parsley and 2 tablespoons mint and cut into wedges.
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Mr Rana
[email protected]I followed the recipe exactly and it turned out terrible. The pasta was mushy and the sauce was watery.
Ali GAMES
[email protected]This dish was bland and lacked flavor. I would not recommend it.
Anti fiction
[email protected]The pasta was a little overcooked for my taste. I would recommend cooking it for a minute or two less.
Sk Rahim
[email protected]I would have liked the sauce to be a little thicker. Next time I make this dish, I will add a little more cheese.
Lucky Don Abdul
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also very affordable.
MD Maruf Ridoy1
[email protected]I'm not a big fan of peas, but I really enjoyed this dish. The mint really helped to balance out the flavor.
BLAST BOY
[email protected]This pasta dish is a great way to use up leftover peas. It's also a good way to get kids to eat their vegetables.
Salomi Swanepoel Swanepoel
[email protected]I made this dish for a dinner party and everyone loved it. It was a great way to showcase fresh spring ingredients.
Atlanta Altham
[email protected]I wasn't sure about the combination of peas and mint, but I was pleasantly surprised. The flavors worked really well together.
Tshia Mpete
[email protected]This dish was easy to make and very delicious. I would recommend it to anyone looking for a quick and easy pasta recipe.
Ntando Romio
[email protected]I followed the recipe exactly and it turned out perfectly. The pasta was cooked al dente and the sauce was creamy and flavorful.
Meg Jones
[email protected]This pasta dish was a hit with my family! The peas and mint added a refreshing flavor that balanced out the richness of the cheese. I will definitely be making this again.