Orecchiette And Arugula Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 1/2 cups orecchiette
• 1 bunch arugula, stems trimmed
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup grated parmiggiano-reggiano cheese
• 1/2 cup grated danish fontina
• 2 tablespoons basil pesto
• 1/4 cup pine nuts (or pignoli nuts)
• 1 tablespoon butter
• 1 tablespoon flour
• 1 pinch nutmeg (optional)
• 1 pinch cayenne pepper (optional)
• sea salt
• black pepper

Recipe

• 1 bring a medium saucepan with salted water to boil.
• 2 cook the pasta according to the box’s directions to al dente. drain, reserving the cooking water, and refill the pot with the water.
• 3 bring to a boil again, and drop in the washed and trimmed arugula to blanche for 30 seconds.
• 4 remove with tongs and place immediately into an ice water bath. drain, and roughly chop the greens.
• 5 preheat oven to 375 degrees.
• 6 drain the pot and cook the butter and flour over medium-low eat, stirring until bubbly and evenly dispersed.
• 7 add the milk and cream and keep stirring over medium heat until it begins to bubble and thicken.
• 8 add the parmiggiano, pesto, spices, salt and pepper.
• 9 next add the drained pasta and arugula and the pine nuts. taste for seasoning.
• 10 divide mixture into two greased individual au gratin dishes or small, oven-proof bakeware.
• 11 top evenly with the grated fontina.
• 12 bake at 375 for approximately 30-40 minutes (depending on how large your bakers are), or until top is lightly browned.
• 13 let cool before serving.