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Baked Pipette with Montasio Cheese and Asparagus
Pipette al Forno con Montasio ed Asparagi

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 30 minutes

Servings: 4-6

Regions: Friuli Venezia Giulia

Wine pairing: White

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Ingredients

1 box BARILLA Pipette
1 quartmilk
4 tablespoonsflour
4 tablespoonsbutter
1-1/3 cups (4 ounces)Montasio cheese, grated* (may substitute fontinella cheese)
2 tablespoonsextra virgin olive oil
2-1/2 cups (1 pound)asparagus, cut into 1/3 inch pieces
to tastesalt
to tastewhite pepper
1/4 cupParmigiano cheese, grated


PREHEAT oven to 350F.
BRING a large pot of water to a boil.
HEAT milk in a small sauce pan; do not boil. Melt butter in a separate 4 quart sauce pan. Add flour to butter and cook 3-4 minutes, stirring with a wire whisk.
ADD hot milk gradually, continuously stirring with a whisk to prevent lumps. Heat over medium heat until sauce thickens. Stir in the cheese. Whisk until melted. Season with salt and pepper; set aside.
HEAT oil in a large skillet over medium heat. Add asparagus and sauté 4-5 minutes. Season with salt and pepper to taste. Set aside.
COOK pasta 1/2 of the recommended cook time. Drain and combine with the cheese sauce and the asparagus.
TRANSFER to a 13x 9 glass baking dish, sprinkle with Parmigiano cheese. Bake uncovered for 20 minutes.



Montasio cheese can be purchased at http://www.igourmet.com Montasio is a pasture-terraced mountain located to the northeast of Venice in the Friuli-Venezia region of Italy. The cheese Montasio was originally made by the monks who occupied the monastery t


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