Chive Jive Cavatelli

What you need:

  • 6 tablespoons unsalted butter
  • 6 tablespoons all purpose flour
  • 5 1/2 cups warm milk
  • 1 tablespoon whole grain mustard
  • 1/2 cup Mod Squad Martha Chive Jive Vinaigrette
  • 8 ounces gruyere cheese, grated
  • 8 ounces fontina cheese, grated
  • 1 pound Cavatelli pasta, cooked
  • 1/4 cup minced chives, divided
  • 1 large soft pretzel, torn into large pieces
  • 1/2 cup panko bread crumbs
  • Extra virgin olive oil

What to do: 

  • Preheat the oven to 400 degrees.
  • Heat a wide, heavy pan over medium heat.  Add the butter and let melt.
  • Whisk in the flour. Cook, whisking frequently, until the flour begins to smell nutty, making a blonde roux.
  • Add the warm milk in a steady stream, whisking constantly.
  • Cook until the bechamel has thickened and will coat the back of a spoon.
  • Whisk in the mustard, Vinaigrette and half the cheese, making a cheese sauce. Season to taste with salt and pepper.
  • Add the cooked pasta and half the chives to the hot cheese sauce and combine. Pour the mixture in a large baking dish.
  • Place the bread crumbs and pretzel in a bowl and drizzle with olive oil. Toss together and season with salt and pepper.
  • Top the pasta mixture with the bread crumbs and bake until browned on top and bubbly in the middle. Sprinkle with the rest of the chives to serve.

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Serves 8-10 people //Photography by Plateful Solutions

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