Paccheri and Cheese with Peas and Mint Recipe

Name: Paccheri and Cheese with Peas and Mint
Yield: 6 to 8 servings
Ingredients: 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 ounces 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 pound paccheri rigati or rigatoni; 1 cup shelled fresh or frozen peas; 2 cups coarsely chopped arugula; 1 cup plus 2 tablespoons coarsely chopped flat-leaf parsley; 1/2 cup plus 2 tablespoons coarsely chopped fresh mint; 1 cup ricotta (about 9 ounces); 1/2 teaspoon finely grated lemon zest

Ingredients

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 ounces 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 pound paccheri rigati or rigatoni
1 cup shelled fresh or frozen peas
2 cups coarsely chopped arugula
1 cup plus 2 tablespoons coarsely chopped flat-leaf parsley
1/2 cup plus 2 tablespoons coarsely chopped fresh mint
1 cup ricotta (about 9 ounces)
1/2 teaspoon finely grated lemon zest

Instructions

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.