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  • Gemelli With Feta Parmesan & Pine Nut Cream

    1 vote
    Gemelli With Feta Parmesan & Pine Nut Cream
    Prep: 15 min Cook: 20 min Servings: 4
    by Now We're Cooking!
    34 recipes
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    I modified this recipe from one I have in Williams Sonoma's "Best of Kitchen Library" series, the "Italian Favorites" volume for those of you who may have it. It originally called for Gorgonzola, which is not a fave at our house. I added a small amount of meat for flavor, which you can omit. I also added pine nuts. In future renditions, I am considering adding panko bread crumbs as topping, as I thought it lacked a certain crunch that I like in similar recipes, such as baked macaroni and cheese. Word of caution - be careful when adding salt, particularly if you use Gorgonzola, as the cheeses already add significant salt content.

    Ingredients

    • 2 cups of milk
    • 2 1/2 tbs of unsalted butter
    • 3 1/2 tbs of all-purpose flour
    • nutmeg to taste
    • salt and freshly ground pepper to taste
    • 4 oz of feta (or gorgonzola, as mentioned)
    • 1 lb of dried gemelli (can use other shaped pasta as preferred)
    • 1/2 cup grated Parmesan cheese

    Directions

    1. Pour milk into saucepan over medium-low heat. Warm milk and then remove from heat.
    2. In another saucepan, combine butter and flour, stirring together until flour is incorporated.
    3. When butter fully melted, cook and stir for approx 2 mins. longer
    4. Gradually add warmed milk, a little at a time, stirring constantly.
    5. Once all milk added, cook, stirring frequently, until nicely thickened - this should not take too long, approx. 3-4 mins. tops. If mixture becomes too thick, add a little more milk until desired consistency.
    6. Add nutmeg and incorporate
    7. Add salt and pepper and incorporate
    8. Add feta and incorporate, stirring until mostly melted.
    9. Remove cream mixture from heat, cover and keep warm
    10. Bring pot of water to boil and preheat oven to 350 degrees F. Lightly grease a 6 x 12 in. baking dish, or use individual dishes (see photo)
    11. Add pasta to boiling water, cook until only al dente, approx. 5-7 mins., as pasta will cook a bit further in oven.
    12. Drain pasta and immediately transfer to baking dish.
    13. For meat - I used mild Italian sausage, 2 links, sliced into bite-sized pieces, which I fried separately while preparing. You could also use prosciutto or, perhaps, even pancetta.
    14. Add the warm cheese cream mixture to the pasta, spread to cover evenly, or toss slightly.
    15. Sprinkle Parmesan cheese over top.
    16. Bake for 20 mins., or until top is golden brown. I added to broiler for a few mins. to achieve desired look, but watch closely so as not to burn!

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