Ingredients

The following ingredients have 4 Servings
  • 1 cup sweet fresh peas
  • 3 cups packed spinach, chopped
  • 3/4 cup fresh heavy cream (or Italian panna da cucina)
  • 2 Tbsp organic milk
  • 3 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 1/2 cup Parmigiano, grated + 1/4 cup for the top
  • 1/4 cup cheddar, grated
  • 1/3 cup mascarpone
  • 300 g pasta
  • 1/4 cup breadcrumbs for the top
  • a drizzle of e.v.o. oil
  • mint leaves, chopped, for topping

Instruction

  • Shuck the peas and blanch them in boiling salted water for 4-5 minutes. Drain and set aside.
  • Wash spinach and chop them fine. Set aside.
  • Preheat oven to 350° F.
  • Cook pasta in salted boiling water for less than package directions call for (it will keep cooking in the oven). Drain the pasta but reserve about half a cup of the pasta water.
  • While the pasta is cooking, place the chopped spinach in a blender with the cream, and a couple tablespoon organic milk and blend on high speed until smooth.
  • In a large pot (or wok) melt the butter and then add the flour, whisking continuously over low-medium heat for 1-2 minutes to make a roux.
  • Slowly whisk in the spinach mixture and bring to a boil.
  • Reduce heat and simmer, whisking occasionally, 3-4 minutes, or until sauce is gently bubbling and starting to thicken.
  • Take sauce off the heat, add reserved pasta water and cheeses and whisk until well incorporated.
  • Add the pasta and mix until pasta is well coated with sauce.
  • Add peas and gently incorporate.
  • Transfer to a greased 10-inch x 12-inch deep baking dish.
  • Sprinkle with breadcrumbs and a drizzle of e.v.o.oil.
  • Bake for about 20 minutes, or until cheese is bubbling. Turn oven to broil and cook for an additional minute, just to brown the top.
  • Enjoy!