Spaghetti Nestli

Rating: 2.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 1.0 (servings)


Arugula sauce:

Pecorino crumble:


(*) for a wide ovenproof dish of about 2 1/2 liters, greased, enough for 4 people Make pasta al dente, drain, turn with a fork and a tablespoon to 16 Nestli, put in the prepared mold drizzle a little olive oil.

Arugula sauce: heat butter in a frying pan, add flour, stir until soft, remove frying pan from heat. Add milk and cream all at once, bring to a boil while stirring, reduce heat. Add arugula, stems removed, finely chopped, cook for about five minutes, crush, pour back into the frying pan. Season with salt and a little pepper, pour over the spaghetti nestli. Place the cherry tomatoes, cut diagonally in half, with the cut surfaces facing upwards on the Nestli.

Pecorino crumble: mix pecorino, bread crumbs and olive oil in a small baking bowl with a fork until crumbly, spread evenly over gratin.

Bake au gratin: about fifteen minutes in the middle of the oven heated to 220 °C.

Tips * Use wild garlic instead of arugula.

* Replace pecorino with parmesan or sbrinz.

Can be prepared in advance: Cook spaghetti nestli 1/2 day ahead ready for oven, set aside to cool with lid closed. Put the gratin in the cold oven, the gratinating time will be extended by about 5 min.

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