Rigatoni with asparagus, artichokes and peppers

8 servings

Ingredients

Quantity Ingredient
3 larges Red bell peppers
1½ pounds Dry rigatoni pasta
1½ pounds Asparagus, trimmed and cut into 2-inch pieces
1 pack Frozen artichoke hearts, thawed and cut in half
Lengthwise
1 tablespoon Olive oil
4½ tablespoon Butter
6½ tablespoon All-purpose flour
4½ cup Milk
2¼ cup Packed grated Fontina cheese (about 9 ounces)
3 cups Coarsely grated Parmesan cheese (about 6 ounces)
2 packs Arugula (1/2-ounce packages), coarsely chopped

Directions

Char the peppers over a gas flame OR under the broiler until blackened on all sides. Wrap in a paper bag and let stand for 10 minutes. Peel and seed the peppers. Cut into ½-inch pieces.

Butter a 15x10x2-inch glass baking dish. Bring a large pot of salted water to a boil; add the pasta and boil for 10 minutes. Add the asparagus amd artichokes; cook for about 4 minutes or until the pasta is tender but still firm to the bite. Drain well and transfer to a large bowl. Add the olive oil and toss to coat.

Melt the butter in a heavy large saucepan over medium-high heat. Add the flour and stir for 2 minutes. Gradually add the milk, whisking until smooth. Cook, whisking frequently, until the sauce thickens, about 8 minutes. Remove from the heat. Add the Fontina cheese and 2¼ cups of the Parmesan cheese; whisk until the cheese melts and the sauce is smooth. Season with salt and pepper.

Add the cheese sauce, arugula and peppers to the pasta and vetetable mixtrue and stir to coat. Transfer to the prepared baking dish and sprinkle with the remaining ¾ cup of Parmesan cheese. Cover with foil. (Can be prepared up to 1 day ahead. Refrigerate. Let stand at room temperature for 1 hout before continuing.) Preheat the oven to350F. Bake the pasta, covered, for about 50 minutes, until heated through. Uncover and bake for about 10 minutes longer, until the top is glazed.

Makes 8 servings.

[Taking It Easy; Karen Kaplan & Kristine Kidd] [Bon Appetit; March 1995]

Posted by Fred Peters.

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