- For the béchamel, put a large saucepan over a medium heat, add the butter and flour, then gently heat while stirring to form a paste (roux). Gradually add the 600ml milk, stirring continuously. Add the bay leaf and clove, then continue to stir until the sauce is thick, smooth and just coming to the boil. Add a little freshly grated nutmeg and season with salt and white pepper to taste.
- In a separate pan over a medium heat, gently cook the shallot in the butter until soft and translucent – about 10 minutes. Add the blanched peas and broad beans, stir, season and set aside.
- Bring a large pan of salted water to the boil. Add the pasta and cook for a couple of minutes less than stated on the pack instructions. Strain the pasta and put it straight into the béchamel sauce while still hot. Add the chopped herbs, spinach, vegetable mixture, most of the grana padano, half the mozzarella and a grating of nutmeg. Gently mix everything together, stirring in a little extra milk, if needed, to loosen.
- Heat the oven to 180°C/160°C fan/gas 4. Lift the pasta from the pan with tongs, divide evenly among the baking dishes and spoon over any sauce left in the pan. Top with the remaining grana padano, mozzarella and a drizzle of melted butter. Bake for 20 minutes until golden and bubbling on top (see Make Ahead).
- To serve, sprinkle with the toasted breadcrumbs and spoon over a little good-quality fresh pesto.
Taken from Delicious
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