- 1 bunch (about 12 oz.) asparagus
- 2 leeks
- 4 1/2 tablespoons butter
- 1 1/2 teaspoons salt
- 12 ounces dried orecchiette pasta
- 3/4 cup frozen petite peas
- 2 slices sourdough bread
- 3 tablespoons flour
- 2 teaspoons fresh thyme leaves
- 3 cups milk
- 2 teaspoons grated lemon peel
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fresh-ground pepper
- 6 ounces fresh chèvre (goat cheese)
- 1 1/2 cups shredded romano cheese
- calories 655
- caloriesfromfat 41 %
- protein 30 g
- fat 30 g
- satfat 19 g
- carbohydrate 66 g
- fiber 3.4 g
- sodium 1353 mg
- cholesterol 92 mg
How to Make It
Preheat oven to 400°. Snap tough ends off asparagus; cut spears into 1/2-inch pieces. Cut root ends and tough green tops from leeks; cut leeks in half lengthwise and rinse well under running water, then thinly slice crosswise.
In a medium pan over medium-high heat, stir the asparagus with the leeks, 1 tablespoon butter, and 1/2 teaspoon salt. Cook until the asparagus is just tender, about 7 minutes, then remove from pan and set aside.
In a large pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook according to package instructions; stir in peas at the end. Drain and return to pan.
Meanwhile, tear bread into chunks and put in a food processor with 1/2 tablespoon butter. Whirl until crumbs form.
In the medium pan over medium-high heat, melt remaining 3 tablespoons butter. Add the flour and thyme; stir until smooth and bubbling, about 30 seconds. Slowly whisk in milk and stir until boiling and thickened, 5 to 8 minutes. Add lemon peel, mustard, pepper, and remaining teaspoon salt. Remove from heat and add goat cheese and 1 cup romano; stir until smooth.
Pour sauce over drained pasta and peas. Add asparagus mixture and stir well. Scrape mixture into a 2 1/2-quart baking dish and spread level. Sprinkle evenly with remaining 1/2 cup romano and the bread crumbs. Bake until sauce is bubbling and bread crumbs are browned, 15 to 20 minutes.
Note: Nutritional analysis is per serving.