Serves 8 - 10
1 pound Macaroni, Penne or other tubular pasta
½ cup unsalted butter
1 shallot, minced
¼ cup dry white wine
¼ cup flour
2 cups milk
2 cups heavy whipping cream
1 bay leaf
½ teaspoon salt
¼ teaspoon cayenne pepper
16 oz. Point Reyes TomaProvence, shredded
6 oz. jar Enzo’s Table Sun Dried Tomato Pesto
Fresh oregano or basil, garnish
Prepare pasta according to package directions.
In the meantime, melt butter in large saucepan over medium heat. Add shallot, sauté a few minutes until tender. Add wine and cook another minute.
Whisk in flour until smooth, then cook, whisking constantly 2 minutes. Slowly whisk in milk, cream, bay leaf, salt and cayenne. Cook, whisking constantly, until mixture thickens and begins to bubble, about 12 – 14 minutes. Remove pan from heat, and remove and discard bay leaf. Add shredded Point Reyes TomaProvence, stirring until melted and combined.
Stir in pasta until blended. Add about half the jar of Sun Dried Tomato Pesto and stir to combine. Taste and add more to your liking. Pour prepared pasta into serving dish. Top with fresh herbs. Serve hot.
