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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This is from my 365 Ways to Cook Vegetarian cookbook. This can be made a day ahead of time. Prep time does not include 15 minutes of “rest” time before unmolding. I think this could be a good vegetarian OAMC recipe. Ingredients:
1 lb farfalle pasta (bowtie) |
3 tablespoons pesto sauce |
4 ounces butter |
1/2 cup flour |
3/4 cup white wine |
2 cups milk |
1 cup half-and-half |
2 tablespoons minced onions |
3 cups jarlsberg cheese, shredded |
1/2 cup parmesan cheese, grated |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup peas |
2 tablespoons imitation bacon bits |
Directions:
1. Preheat oven to 350. In a large pot with boiling water, cook pasta 10-12 minutes. Drain. Rinse under cold running water and drain again. Transfer to a large bowl and toss with pesto.
2. In a large saucepan, melt the butter over medium heat. Add flour and cook, stirring 1-2 minutes. Whisk in wine and cook, stirring, until wine is absorbed, 2-3 minutes. Whisk in milk all at once and continue whisking until sauce is thick and smooth, 4-5 minutes.
3. Add half-and-half, onion, cheeses, salt, pepper and peas. Cook, stirring, until cheeses melt, 2-3 minutes. Remove from heat.
4. Spoon half of the pasta over the bottom of a lightly greased 9-inch springform pan. Cover with half of the cheese sauce. Sprinkle 1 tablespoon of the bacon bits over the sauce. Top with the remaining pasta. Spread on the remaining sauce and sprinkle the remaining bacon bits over all.
5. Bake 40-45 minutes, until the top is nicely browned. Let stand at least 15 minutes before unmolding or cutting.
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