Zereh
Head Chef
The Bechamel thread reminded me of this yummmy and easy sauce I threw over some orzo a few weeks ago. I kept mine simple, but have intentions of playing with this later because it's begging for some additions (asparagus, grape tomatoes, chicken ... ) and maybe even gnocchi instead of orzo.
Sauce:
1 T butter
1 T flour
1 c milk
tiny bit of salt & a couple grinds of pepper
Do the basic bechamel thing leaving it a tad on the runny side. Add a couple spoonfuls of the bechamel into 1/3 c of pesto to temper. Then pour that into the rest of the bechamel and stir to combine.
Pour the pesto sauce over cooked orzo and then stir to cover the pasta. Grate some fresh parmesan over the top, cover w/ foil and bake for 20 minute or so @ 350. Uncover and bake a few more minutes, or broil, to get the top browned just a bit.
Sauce:
1 T butter
1 T flour
1 c milk
tiny bit of salt & a couple grinds of pepper
Do the basic bechamel thing leaving it a tad on the runny side. Add a couple spoonfuls of the bechamel into 1/3 c of pesto to temper. Then pour that into the rest of the bechamel and stir to combine.
Pour the pesto sauce over cooked orzo and then stir to cover the pasta. Grate some fresh parmesan over the top, cover w/ foil and bake for 20 minute or so @ 350. Uncover and bake a few more minutes, or broil, to get the top browned just a bit.
