Paccheri and Cheese with Peas and Mint

Ingredients

• •¼ cup unsalted butter
• •1⅚ cup grated Parmesan
• •¼ cup all-purpose flour
• •4 cups whole milk
• •1 cup shredded Fontina cheese
• •1 whole large egg
• •to taste Kosher salt and black pepper
• •1 pound paccheri rigati
• •1 cup peas
• •2 cups arugula
• •1⅛ cup flat-leaf parsley
• •⅝ cup fresh mint
• •1 cup ricotta
• •½ teaspoon lemon zest

Cooking Instructions

1. 1.

   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.

   25 min

2. 2.

   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.

   15 min

3. 3.

   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.

   10 min

4. 4.

   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.

   70 min