Pipe Rigate
Pipe Rigate aux petits pois, au jambon et à la crème de fromage
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400g of Panzani Pipe Rigate
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2 tablespoons flour
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2 tablespoon butter
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5 dl milk
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1 dl cream
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200g grated mild cheese
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diced ham (optional)
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1. Melt the butter and then stir the flour in so as to obtain a clear roux.
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2. Remove from heat and stir in milk. Allow to thicken, stirring continuously, until you have a smooth sauce, over low heat.
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3. Pepper and season with nutmeg.
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4. Add the cream and cheese and stir until the cheese has melted.
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5. Meanwhile, cook the Pipe Rigate until 'al dente' in boiling water and add the peas just before draining.
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6. Return to a boil and drain.
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7. Arrange the pasta on the plates, coat with sauce and garnish with diced ham.
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