Orecchiette and Arugula Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Bring a medium saucepan with salted water to boil.
  • Cook the pasta according to the box’s directions to al dente. Drain, reserving the cooking water, and refill the pot with the water.
  • Bring to a boil again, and drop in the washed and trimmed arugula to blanche for 30 seconds.
  • Remove with tongs and place immediately into an ice water bath. Drain, and roughly chop the greens.
  • Preheat oven to 375 degrees.
  • Drain the pot and cook the butter and flour over medium-low eat, stirring until bubbly and evenly dispersed.
  • Add the milk and cream and keep stirring over medium heat until it begins to bubble and thicken.
  • Add the Parmiggiano, pesto, spices, salt and pepper.
  • Next add the drained pasta and arugula and the pine nuts. Taste for seasoning.
  • Divide mixture into two greased individual au gratin dishes or small, oven-proof bakeware.
  • Top evenly with the grated Fontina.
  • Bake at 375 for approximately 30-40 minutes (depending on how large your bakers are), or until top is lightly browned.
  • Let cool before serving.
Advertisement