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- ½ pound cavatappi or cellentani pasta
- 2 cups whole milk
- 2 ounces butter (1/2 stick)
- 2 ounces flour
- Few grates of fresh nutmeg
- ¼ teaspoon Coleman’s dry mustard
- ¼ teaspoon salt
- Pinch of white pepper
- ¼ teaspoon Worcestershire sauce
- 1 cup pesto (see recipe here)
- Grated Parmesan cheese, as garnish
- Place a medium to large pot of water on for the pasta. Cook pasta according to the package directions but make it still a little bit chewy so it can cook further in the sauce. Do not drain water.
- Heat milk in microwave until hot but not scalded.
- In a large sauté pan over medium heat, melt butter and add flour. Lower heat to medium low and cook, stirring often with a wooden spoon, for four or five minutes or until the raw flour smell is gone.
- Add hot milk one third at a time using a whisk to incorporate. Once all the milk is in, add nutmeg, dry mustard, salt, pepper, Worcestershire sauce and all of the pesto. Heat the mixture to medium and using a strainer or spider, place pasta into sauce along with ½ cup of pasta water and heat. If mixture is too thick, add more pasta water. If too thin, cook until the pasta absorbs some liquid.
- Once the dish is the perfect consistency, serve with grated Parmesan cheese over each portion.
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