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Paccheri and Cheese with Peas and Mint Recipe

Paccheri and Cheese with Peas and Mint Recipe

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Ingredients

Count

Nutrition

629

Calories

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Ingredients:

Serving

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 oz 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 lb paccheri rigati or rigatoni
1 cup shelled fresh or frozen peas
2 cups coarsely chopped arugula
1 cup plus 2 tbsp coarsely chopped flat-leaf parsley
1/2 cup plus 2 tbsp coarsely chopped fresh mint
1 cup ricotta (about 9 oz)
1/2 tsp finely grated lemon zest

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	629.42 Kcal (2635 kJ)
Calories from fat	179.89 Kcal
		% Daily Value*
Total Fat	19.99g	31%
Cholesterol	97.43mg	32%
Sodium	556.97mg	23%
Potassium	520.96mg	11%
Total Carbs	19.74g	7%
Sugars	12.65g	51%
Dietary Fiber	4.77g	19%
Protein	31.15g	62%
Vitamin C	12.6mg	21%
Vitamin A	1mg	34%
Iron	120.6mg	670%
Calcium	642.3mg	64%

Amount Per 100 g
Calories	164.3 Kcal (688 kJ)
Calories from fat	46.96 Kcal
		% Daily Value*
Total Fat	5.22g	31%
Cholesterol	25.43mg	32%
Sodium	145.39mg	23%
Potassium	135.99mg	11%
Total Carbs	5.15g	7%
Sugars	3.3g	51%
Dietary Fiber	1.24g	19%
Protein	8.13g	62%
Vitamin C	3.3mg	21%
Vitamin A	0.3mg	34%
Iron	31.5mg	670%
Calcium	167.7mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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