Even though potatoes and pasta may not seem impressive, this recipe tossed with egg noodles is heavenly.
Recipes courtesy of Jesse Ziff Cool.
1 1/2 pounds small red potatoes
1 pound whole peas, shelled
4 tablespoons butter
4 tablespoons unbleached all-purpose flour
2 cups milk
4 ounces Gorgonzola cheese, crumbled
3 tablespoons chopped fresh chives
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon white pepper
1. Bring a large pot of salted water to a boil over medium-high heat. Cook the potatoes whole and unpeeled for 15 minutes, or until tender, adding the peas during the last 3 minutes of cooking time. Drain. Leaving the skin on the potatoes, cut into quarters.
2. Preheat the oven to 400 degree F. Lightly butter a 2-quart baking dish.
3. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until the flour turns a light brown. Very gradually whisk in the milk. Cook for 5 minutes, or until the sauce simmers and thickens. Stir in the cheese, chives, nutmeg, and pepper. Add the potatoes and peas and toss to coat well.
4. Pour into the prepared baking dish. Bake for 30 minutes, or until heated through and lightly browned.
(based on individual servings)
Total Fat: 12 g
Cholesterol: 36 mg
Sodium: 95 mg
Carbohydrates: 26 g
Fiber: 2 g
Protein: 8 g
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