2-1/2 cups (1 pound) asparagus, cut into 1/3 inch pieces
to taste salt
to taste white pepper
1 box (16 ounces) Barilla Pipette
1/4 cup Parmigiano cheese, grated
Preheat oven to 350°.
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 13 x 9 glass baking dish, sprinkle with Parmigiano cheese. Bake uncovered for twenty minutes
Baked Pipette with Montasio Cheese and Asparagus
Amount Per Serving:
% Daily Value*
Total Fat20.05 g
Saturated Fat 10.0 g
Trans Fat 0.44 g
Total Carbohydrate53.61 g
Dietary Fiber 3.11 g
Sugars 8.81 g
Vitamin A 19.2 %
Vitamin C 3.53 %
Calcium 28.55 %
Iron 11.58 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.