Monday, March 2, 2015

Butterfly Noodle Pie

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr


  • Servings: 8
  • 1 lb farfalle pasta (bowtie)
  • 3 tablespoons pesto sauce
  • 4 ounces butter
  • 1/2 cup flour
  • 3/4 cup wine
  • 2 cups milk
  • 1 cup half-and-half
  • 2 tablespoons minced onions
  • 3 cups jarlsberg cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup peas
  • 2 tablespoons imitation bacon bits


  • 1 preheat oven to 350. in a large pot with boiling water, cook pasta 10-12 minutes. drain. rinse under cold running water and drain again. transfer to a large bowl and toss with pesto.
  • 2 in a large saucepan, melt the butter over medium heat. add flour and cook, stirring 1-2 minutes. whisk in wine and cook, stirring, until wine is absorbed, 2-3 minutes. whisk in milk all at once and continue whisking until sauce is thick and smooth, 4-5 minutes.
  • 3 add half-and-half, onion, cheeses, salt, pepper and peas. cook, stirring, until cheeses melt, 2-3 minutes. remove from heat.
  • 4 spoon half of the pasta over the bottom of a lightly greased 9-inch springform pan. cover with half of the cheese sauce. sprinkle 1 tablespoon of the bacon bits over the sauce. top with the remaining pasta. spread on the remaining sauce and sprinkle the remaining bacon bits over all.
  • 5 bake 40-45 minutes, until the top is nicely browned. let stand at least 15 minutes before unmolding or cutting.

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