INGREDIENTS
4 cups
whole milk
2 cups
arugula, coarsely chopped
1 cup
fontina cheese, shredded
1 cup
cottage cheese
1 cup
peas
1 cup
parsley, chopped
1 lb
rigatoni
1/2 cup
fresh mint
2 cups
parmesan, grated, divided
1/4 cup
unsalted butter (plus extra for pan)
1/4 cup
four
1
egg
1/2 tsp
lemon zest
Salt and pepper