This decadent and simple rigatoni is a delicious way to enjoy your pasta. The bright peas are so good with the creamy sauce and some fresh basil is a lovely finish. I love to use whole milk and although we are all weight conscious and don’t want to overload in fat, it does make a difference i. This recipe as the creamy sauce is key to the dish. Serve it with some grilled chicken, if you are missing the protein and a green salad.
- 1 lb rigatoni
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 minced shallots
- 3 cups thawed frozen peas
- Kosher salt and pepper to taste
- 1 bunch fresh basil, julienne, plus more for garnish
- 1/4 -1/2 cup grated Romano (optional)
Heat milk in microwave for a couple of minutes to warm. In a medium saucepan, heat the butter on medium low, add shallots and sauté for several minutes stirring constantly until tender and fragrant. Next add flour and raise heat to medium whisking constantly until flour clumps together, but is not turning brown. Slowly add heated milk in steady stream while whisking constantly until the flour and butter are no longer lumpy. Continue to whisk and raise the heat allowing the béchamel to come to a simmer and thicken. Add 1/4 cup of romano and season with salt and pepper. Lower heat and cover while you prepare pasta. Prepare pasta according to directions to al dente. Reserve a cup of pasta liquid. Drain pasta, add thawed peas and transfer béchamel into the pan to coat rigatoni. If béchamel is thick, 5in with reserved cooking liquid. Toss in julienned basil just before serving and add extra romano and garnish with extra basil as desired. Enjoy!