Ingredients
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1 1/2
-
1
-
1
-
1/2
-
1/4
-
1/2
-
2
-
1/4
-
1
-
1
-
1
-
1
-
-
-
Directions
Orecchiette and Arugula Casserole, This is a completely vegetarian dish; can change it around by adding bits of pancetta Easily doubled or even tripled if you want to make a more traditional-sized casserole , This is a completely vegetarian dish; can change it around by adding bits of pancetta Easily doubled or even tripled if you want to make a more traditional-sized casserole
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Steps
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1
Done
|
Bring a Medium Saucepan With Salted Water to Boil. |
|
2
Done
|
Cook the Pasta According to the Boxs Directions to Al Dente. Drain, Reserving the Cooking Water, and Refill the Pot With the Water. |
|
3
Done
|
Bring to a Boil Again, and Drop in the Washed and Trimmed Arugula to Blanche For 30 Seconds. |
|
4
Done
|
Remove With Tongs and Place Immediately Into an Ice Water Bath. Drain, and Roughly Chop the Greens. |
|
5
Done
|
Preheat Oven to 375 Degrees. |
|
6
Done
|
Drain the Pot and Cook the Butter and Flour Over Medium-Low Eat, Stirring Until Bubbly and Evenly Dispersed. |
|
7
Done
|
Add the Milk and Cream and Keep Stirring Over Medium Heat Until It Begins to Bubble and Thicken. |
|
8
Done
|
Add the Parmiggiano, Pesto, Spices, Salt and Pepper. |
|
9
Done
|
Next Add the Drained Pasta and Arugula and the Pine Nuts. Taste For Seasoning. |
|
10
Done
|
Divide Mixture Into Two Greased Individual Au Gratin Dishes or Small, Oven-Proof Bakeware. |
|
11
Done
|
Top Evenly With the Grated Fontina. |
|
12
Done
|
Bake at 375 For Approximately 30-40 Minutes (depending on How Large Your Bakers Are), or Until Top Is Lightly Browned. |
|
13
Done
|
Let Cool Before Serving. |
