April 2021

10 11 Ingredients • 1 pound medium pasta shells • 2 tablespoons salted butter • 2 tablespoons olive oil • 1 cup small broccoli florets • 2 scallions, sliced, whites and green parts separated • 2 cloves garlic, minced • 1 bunch asparagus, cut into 2-inch pieces • 1 small red bell pepper, diced • 1 teaspoon kosher salt • 1/2 teaspoon freshly ground black pepper • 1/2 cup dry white wine • 2 cups whole milk • 1/2 cup heavy cream • 1 cup frozen peas • 1 cup shredded fontina cheese • 1 cup shredded white Cheddar • 2 teaspoons cornstarch Mac and Cheese Primavera Directions 1. Cook the pasta according to the package instructions. Drain and set aside. 2. Heat the butter and olive oil in a large pot over medium-high heat. Add the broccoli, scallion whites, garlic, asparagus and bell pepper. Season with the salt and pepper and cook, stirring, for 3 minutes. Splash in the wine and allow it to reduce for 1 minu- te. Add the milk and cream and continue to cook until warmed through. Stir in the peas. 3. Toss together the fontina, Cheddar and cornstarch in a bowl. 4. While stirring the sauce, sprinkle in the cheese mixture. Stir until the cheese is completely melted. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the pasta and stir until well combined. Taste and adjust the seasoning to taste. Garnish with the reserved scallion greens.