Paccheri and Cheese with Peas and Mint

Ingredients

• 2 cups arugula coarsely chopped
• 1 large eggs 
• 1 cup flat parsley coarsely chopped
• 0.3 cup flour all-purpose
• 1 cup fontina shredded
• 0.5 cup mint leaves fresh coarsely chopped
• 1 cup peas fresh shelled
• 8 servings pepper black freshly ground
• 0.5 teaspoon lemon zest finely grated
• 0.3 cup parmesan divided grated ()
• 9 ounces ricotta cheese 
• 0.3 cup butter unsalted plus more for pan ()
• 4 cups milk whole
• 1 pound frangelico 
• 1 pound frangelico 

Equipment

• bowl
• frying pan
• oven
• whisk
• pot

Directions

1. Butter pan. Dust pan all over with 1/3 cup
2. Parmesan. Melt 1/4 cup butter in a largesaucepan over medium heat.
3. Add flour;whisk for 2 minutes. Gradually whisk in milk.Bring to a simmer, whisking often. Reduceheat to medium. Cook, whisking frequently,until sauce is thickened, about 20 minutes.
4. Remove from heat.
5. Whisk in Fontina and1 cup Parmesan.
6. Add egg; whisk to blend.Season with salt and pepper. Cover sauceand keep warm.
7. Arrange a rack in upper third of oven;preheat to 375°F. Cook pasta in a large pot ofboiling salted water, stirring occasionally,until almost al dente (pasta will continueto cook while baking). Using a large slottedspoon, transfer pasta to a large bowl.
8. Addpeas to pasta water; cook until just tender,about 1 minute.
9. Drain peas; add to bowl withpasta. Stir in cheese sauce.
10. Add arugula,1 cup parsley, and 1/2 cup mint to pastamixture; mix to evenly incorporate.
11. Transfer half of pasta mixture to preparedpan.
12. Mix ricotta and lemon zest in a smallbowl; dot half of ricotta mixture over pasta.Spoon remaining pasta mixture into pan anddot with remaining ricotta mixture.
13. Sprinklewith 1/4 cup Parmesan.
14. Bake pasta for 30 minutes.
15. Sprinkle withremaining 1/4 cup Parmesan.
16. Bake pastauntil top is golden brown, about 10 minuteslonger.
17. Let rest for 30 minutes; removepan sides.
18. Sprinkle with 2 tablespoons parsley and2 tablespoons mint and cut into wedges.