Prep time: 10- 15 min
Ready in: 40- 45 min
Serves: 6- 8
Ingredients:
1 T. plus 1/2 tsp. salt
8 oz. conchiglie (shell) pasta
1 T. salted butter
1 T. olive oil, or more if needed
1/4 c. flour
2 1/2 c. milk
1 log (4 oz.) goat cheese- coarsely crumbled
6 oz. mozzarella
1 oz. Parmesan cheese- finely grated
3/4 c. basil- cut in a chiffonade
2 tsp. lemon zest- finely chopped
1 1/2 c. cherry tomatoes- halved
Pepper
Directions:
- Fill a 4- 5 qt. pot about 3/4 full with water and add 1 T. salt and bring to a boil
- Add pasta and cook according to package directions, stirring once or twice, until al dente
- Drain
- Using pasta's pot, heat butter and oil over medium heat
- Slowly whisk in flour and stir constantly until a paste forms, 30- 45 seconds
- Continue stirring, until mixture starts to darken slightly and smells a bit nutty, about 1- 2 min
- Turn heat to medium-low
- Slowly whisk in milk and remaining salt, and cook until mixture is hot and just beginning to bubble around the edges and is thick enough to coat the back of a wooden spoon, 5- 7 min
- Add cheeses and lemon zest, and stir until the sauce is smooth but not runny; it should be similar in texture to cake batter- if it's soupy, continue cooking until it thickens
- Add pasta, tomatoes, and basil and stir just until mixed in
- Ladle into bowls and top with pepper
- Serve right away
*Karen found recipe here
No comments:
Post a Comment