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- 4 tablespoons
- unsalted butter
- 1 medium onion,
- finely chopped
- 2 tablespoons
- all-purpose flour
- 3 cups whole milk or
- half-and-half
- 1 1/2 cups frozen
- baby peas
- 3/4 cup piquillo
- peppers, sliced (6 ounces)
- 1/2 cup freshly
- grated Parmigiano-Reggiano cheese
- One 6-ounce can or
- jar solid white tuna in oil, drained and flaked
- 1/2 cup panko
- (Japanese bread crumbs)
- Preheat the oven to 450°. Cook the farfalle
- pasta in a large pot of boiling salted water until al dente. Drain.
- Meanwhile, in a large saucepan, melt 3
- tablespoons of the butter. Add the onion and cook over high heat, stirring,
- until softened, about 3 minutes. Add the flour and cook, stirring, for 1
- tablespoon of butter. Add the panko and cook over moderate heat,
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 933g | |
| Calories 951 | |
| Calories from Fat 493 | 52% |
| Total Fat 55.57g | 69% |
| Saturated Fat 32.61g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 862mg | 36% |
| Potassium 1325mg | 38% |
| Total Carbs 81.87g | 22% |
| Dietary Fiber 4.1g | 14% |
| Sugars 46.09g | 31% |
| Protein 32.6g | 52% |
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