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Title: Rigatoni With Asparagus, Artichokes And Peppers
Yield: 8 Servings

Ingredients

      3    red bell pepper -- large
  1 1/2 lb rigatoni
  1 1/2 lb asparagus -- trimmed, cut
      1    into 2
      1 pk 9 oz. frozen artichoke
      1    hearts, thawed -- halved
      1    lengthwise
      1 tb olive oil
  4 1/2 tb butter
  6 1/2 tb all purpose flour
  4 1/2 c  milk
  2 1/4 c  fontina cheese (about 9
      1    ounces) -- packed and
      1    grated
      3 c  parmesan cheese (about 6
      1    ounces) -- coarsely grated
      2 pk 1/2 ounces arugula --
      1    chopped, coarsely
      1    pieces

Instructions

Char peppers over gas flame or under broiler until blackened on all
sides. Wrap in paper bag and let stand 10 minutes. Peel and seed
peppers. Cut into 1/2 inch pieces.

Butter 15x10x2 inch glass baking dish. Bring large pot of salted
water to boil. Add pasta and boil 10 minutes. Add asparagus and
artichokes and cook until pasta is tender but still firm to bite,
about 4 minutes longer. Drain well. Transfer to large bowl. Add
olive oil and toss pasta misture to coat.

Melt butter in heavy large saucepan over medium high heat. Add flour
and stir 2 minutes. Gradually add milk, whisking until smooth. Cook
until sauce thickens, whisking frequently, about 8 minutes. Remove
from heat. Add Fontina and 2 1/4 cups Parmesan cheese and whisk until
the cheeses melt and sauce is smooth. Season with salt and pepper.

Add cheese sauce, arugula and peppers to pasta and vegetables and
stir to coat. Transfer to prepared baking dish. Sprinkle with 3/4
cup Parmesan cheese. Cover with foil, (Can be prepared 1 day ahead.
Refrigerate. Let stand at room temperature 1 hour before continuing.)

Preheat oven to 350. Bake pasta covered until heated through, about
50 minutes. Uncover and bake until top is glazed, about 10 minutes
longer.

Recipe By : Bon Apetit, March 1995

From: "Judy Sherman" Date: 12 May 97 Jewish-Food
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