Preparation
Preparation:
- Cook the pasta in plenty of salted water with a splash of oil, according to the package instructions. Drain and set aside.
- Cut the asparagus into 1" pieces, discarding the tough ends. Sauté the onion in the olive oil, add the carrot, bell pepper and asparagus, and cook for 5 minutes. Add the peas, season with salt and pepper and remove from the heat.
- Béchamel: melt the butter over low heat, add the flour and stir for one minute. Gradually add the milk, stirring constantly until it thickens. Season with the salt, pepper and nutmeg.
- In a greased baking dish, spread a little béchamel and cover with a layer of pasta. Add vegetables, béchamel and mozzarella. Keep layering and finish with pasta, béchamel and the parmesan.
- Bake at 350°F for 30–35 minutes until the cheese is golden. Let rest 10 minutes before serving.
Serves 6.
