Categories: Meals
Ingredients
- 10 Ounces Penne Pasta
- 5 Ounces Gruyere Cheese
- 3/4 Cup Milk
- 4 Cloves Garlic
- 3 Ounces Arugula
- 2 Clementines
- 1 Bunch Kale
- 1 Lemon
- 2 Tablespoons All-Purpose Flour
- ⅓ Cup Panko Breadcrumbs
- ⅓ Cup Grated Parmesan Cheese
- ⅓ Cup Roasted, Peeled Chestnuts
Directions
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Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Once boiling, add the pasta. Cook 8 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1¾ cups of the pasta cooking water, drain thoroughly. Rinse and wipe out the pot.
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While the pasta cooks, wash and dry the fresh produce. Peel and mince the garlic. Grate the Gruyere cheese. Remove and discard the kale stems; roughly chop the leaves. Finely chop the chestnuts. Quarter and deseed the lemon. Peel the clementines; separate the segments.
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In the pot used to cook the pasta, heat 2 tablespoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the flour. Cook, whisking frequently, 30 seconds to 1 minute, or until golden brown and toasted. Add the milk and reserved pasta cooking water; season with salt and pepper. Cook, whisking occasionally, 3 to 5 minutes, or until thickened. Whisk in the Gruyere cheese until melted and thoroughly combined.
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Add the kale to the pot of béchamel sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale has wilted. Stir in the cooked pasta; season with salt and pepper to taste. Transfer to a baking dish. In a medium bowl, combine the breadcrumbs, Parmesan cheese and chestnuts; season with salt and pepper. Stir in enough olive oil to moisten the mixture. Evenly spoon the mixture over the assembled casserole. Place the baking dish on a sheet pan and bake 8 to 10 minutes, or until golden brown and bubbly. Let cool for at least 2 minutes before serving.
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While the casserole bakes, squeeze the juice of all 4 lemon wedges into a small bowl; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.
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Just before serving, in a large bowl, combine the arugula and clementines; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra). Toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Serve the baked casserole with the salad on the side. Enjoy!