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Cheesy pasta mista with “no waste” carrot top and fennel frond pesto
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Ingredients
- 2 cups oyster mushrooms
- 1 cup frozen peas
- 1 small onion, minced
- 2 cloves garlic, peeled minced
- 1 teaspoon olive oil
- 2 cups mixed small pasta
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2-1/2 cups 2% milk, gently heated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red chili flakes
- 1/4 teaspoon salt
- 2 cups Black Diamond Italiano shredded cheese
- 1 cup Black Diamond Old Cheddar shredded cheese
- 1/2 cup Panko breadcrumbs
'No waste' carrot top and fennel frond pesto:
- 1/4 cup raw nuts such as walnuts, pecans, almonds or hazelnuts
- 2 garlic cloves, peeled and smashed
- 1/2 cup packed fennel fronds
- 1/2 cup carrot tops washed
- 1/2 cup packed fresh parsley leaves
- 1/2 teaspoon salt
- 1/4 cup Black Diamond Italiano shredded cheese
- 1/4 cup olive oil
- Zest and squeeze of one lemon
Directions
- Cook pasta in a large pot of lightly salted boiling water, following the instructions on the packages. Remove when al dente. Drain and set aside.
- Saute the onions, garlic and mushrooms together until soft. Add peas. Set aside.
- Melt butter in a small pot on medium heat. Whisk in flour to make a roux. Cook for two to three minutes.
- Slowly whisk in heated milk, Dijon, salt and chili flakes until combined, and stir until mixture comes to a boil (three to four minutes).
- Remove the pot from the heat, and stir in 3/4 of each cheese .
- Fold in the pasta and vegetables until coated, then transfer to a greased 8-inch square baking dish.
- Combine the breadcrumbs and reserved cheese, and sprinkle over top.
- Broil until top is golden and serve with pesto.
'No waste' carrot top and fennel frond pesto:
- Toast the raw nuts in the oven at 350°F for five minutes, and stir until slightly brown and fragrant.
- Place the nuts, garlic, carrot tops, fennel fronds, parsley, cheese and salt in a food processor. Pulse until smooth and combined. Scrape down the sides.
- With the food processor on, slowly add in the oil in a slow trickle until the pesto is blended.
- Add zest and squeeze of one lemon.
