Preheat oven to 400°. Snap tough ends off asparagus; cut spears into 1/2-inch pieces. Cut root ends and tough green tops from leeks; cut leeks in half lengthwise and rinse well under running water, then thinly slice crosswise.
In a medium pan over medium-high heat, stir the asparagus with the leeks, 1 tablespoon butter, and 1/2 teaspoon salt. Cook until the asparagus is just tender, about 7 minutes, then remove from pan and set aside.
In a large pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook according to package instructions; stir in peas at the end. Drain and return to pan.
Meanwhile, tear bread into chunks and put in a food processor with 1/2 tablespoon butter. Whirl until crumbs form.
In the medium pan over medium-high heat, melt remaining 3 tablespoons butter. Add the flour and thyme; stir until smooth and bubbling, about 30 seconds. Slowly whisk in milk and stir until boiling and thickened, 5 to 8 minutes. Add lemon peel, mustard, pepper, and remaining teaspoon salt. Remove from heat and add goat cheese and 1 cup romano; stir until smooth.
Pour sauce over drained pasta and peas. Add asparagus mixture and stir well. Scrape mixture into a 2 1/2-quart baking dish and spread level. Sprinkle evenly with remaining 1/2 cup romano and the bread crumbs. Bake until sauce is bubbling and bread crumbs are browned, 15 to 20 minutes.
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|Serving Size: 1 Serving (434g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 195 (31%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 114.4mg||35 %|
|Sodium 446.9mg||15 %|
|Potassium 580.9mg||15 %|
|Total Carbohydrate 87.9g||26 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 84.9g|
|Protein 21.1g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 626
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