Baked White Pasta

Method

1. Cook the pasta in boiling salted water for 10 minutes until al dente. Drain and set aside.
2. For the béchamel: melt 40 g butter in a saucepan, add 40 g flour, and stir to form a roux. Cook for 1 minute, then gradually whisk in 500 ml whole milk. Continue stirring over medium heat until the sauce thickens. Season with salt and set aside.
3. Heat a drizzle of olive oil in a large pan and sauté the sliced spring onion until softened.
4. Add the asparagus stems (reserve the tips) and frozen peas to the pan. Cook for a few minutes, season with salt, then transfer to a bowl.
5. Prepare the artichokes: trim off the tough outer leaves, cut off the stems, and halve or quarter them. Sauté in olive oil with salt for a few minutes, then add a splash of water and the reserved asparagus tips. Cook until tender but still al dente. Set aside separately.
6. Slice the Corallina salami into rounds about ½ cm thick.
7. In a large mixing bowl, combine the cooked pasta, the sautéed asparagus stems and peas, a few spoonfuls of béchamel, the sliced Corallina, pieces of Silano cheese, grated Parmesan, and any leftover mozzarella or provola you have. Mix well.
8. Butter a baking dish and spread half of the pasta mixture evenly. Top with the artichoke mixture (including the tips), then cover with the remaining pasta mixture.
9. Finish with a generous dusting of Parmesan and a few knobs of butter.
10. Bake in a preheated oven at 200°C (400°F) for about 20–25 minutes, until the top is golden and crispy. Let rest for a few minutes before serving.