Salt as needed
1 pound fusilli, farfalle, or other short pasta
2 tablespoons extra virgin olive oil, plus more for serving
1 large bunch scallions, thinly sliced, whites and greens separated
4 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, plus more for serving
4 ounces (1/2 cup) cream cheese, cubed
6 ounces goat cheese, cubed
3 14-ounce cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
6 ounces shredded mozzarella cheese (1 1/2 cups)
1 cup chopped parsley
1 teaspoon ground black pepper
Bread crumb and Parmesan topping:
4 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
2 cups panko or other breadcrumbs
1/2 cup grated Parmesan cheese
Heat oven to 425 F. Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until 3 minutes short of al dente. Reserve 3 cups pasta water, then drain.
Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red pepper flakes and cook for another 30 seconds.
Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, mozzarella, parsley, and reserved scallion greens. Then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
Make the topping:
Add the butter and oil to a pan over medium heat. When the butter has melted, add the minced garlic and and cook until fragrant, 1 to 2 minutes. Add the breadcrumbs and cook until browned, 3 to 5 minutes. Combine with Parmesan. Sprinkle evenly across pasta.
Bake pasta until filling is bubbly, about 10 to 20 minutes. Serve drizzled with olive oil and with more red pepper flakes on the side.
Serves 6.
From New York Times Cooking, with changes
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