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Gruyere, Asparagus & Pea Baked Pasta

Katie Workman
  • 105 minutes
  • Serves 8

INGREDIENTS

1 lb

Asparagus

2 cloves

Garlic

2 cups

Leeks

1 1/2 cups

Peas, fresh or frozen

1 tbsp

Tarragon, fresh

2 tsp

Mustard, dry

12 oz

Rotini, whole-wheat

5 tbsp

All-purpose flour

1/2 tsp

Pepper, ground

1 tsp

Salt

5 tbsp

Olive oil, extra-virgin

2/3 cup

Panko breadcrumbs, whole-wheat

2 cups

Gruyere or fontina cheese

4 cups

Milk, reduced-fat