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Ingredients Jump to Instructions ↓

  1. 1 package(s) (16 ounces) campanelle or penne pasta Salt 3 tablespoon(s) margarine or butter 1 medium onion , diced 2 tablespoon(s) all-purpose flour 1/4 teaspoon(s) coarsely ground black pepper 1/4 teaspoon(s) ground red pepper ( cayenne) 1/4 teaspoon(s) ground nutmeg 4 cup(s) low-fat (1%) milk 1/2 cup(s) grated Parmesan cheese 1 cup(s) frozen peas 4 ounce(s) creamy blue cheese (like Gorgonzola) , cut up or crumbled into pieces 1/2 pint(s) pear-shaped or round cherry tomatoes , each cut in half 1/2 cup(s) walnuts , toasted

Instructions Jump to Ingredients ↑

  1. In large saucepot, prepare pasta in boiling salted water as label directs. Preheat oven to 400 degrees F. Meanwhile, in 3-quart saucepan, melt margarine or butter over medium heat; add onion and cook 8 to 10 minutes, until tender, stirring occasionally. With wire whisk, stir in flour, black pepper, ground red pepper, nutmeg, and 1/4 teaspoon salt, and cook 1 minute, stirring constantly. Gradually whisk in milk and cook over medium-high heat, stirring frequently, until sauce boils and thickens slightly. Boil 1 minute, stirring. Stir in 1/4 cup Parmesan cheese. Remove saucepan from heat. Place frozen peas in colander; drain pasta over peas and return pasta mixture to saucepot. Stir in sauce and blue cheese. Transfer pasta mixture to deep 3-quart casserole. In small bowl, toss tomato halves with remaining 1/4 cup Parmesan cheese. Top casserole with tomato halves. Bake, uncovered, 20 minutes, or until hot and bubbly and top is lightly browned. Sprinkle with walnuts before serving.

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