Looking at the nutritional info I'd have to say it's not even semi-healthy. But at least it has veggies!
From Sunset March 2006
Prep and Cook Time: about 1 hour
1 bunch (about 12 oz.) asparagus
2 leeks
4 1/2 tablespoons butter
1 1/2 teaspoons salt
12 ounces dried orecchiette pasta
3/4 cup frozen petite peas
2 slices sourdough bread
3 tablespoons flour
2 teaspoons fresh thyme leaves
3 cups milk
2 teaspoons grated lemon peel
1 tablespoon Dijon mustard
1/2 teaspoon fresh-ground pepper
6 ounces fresh chevre (goat cheese)
1 1/2 cups shredded romano cheese
1. Preheat oven to 400. Snap tough ends off asparagus; cut spears into 1/2-inch pieces. Cut root ends and tough green tops from leeks; cut leeks in half lengthwise and rinse well under running water, then thinly slice crosswise.
2. In a medium pan over medium-high heat, stir the asparagus with the leeks, 1 tablespoon butter, and 1/2 teaspoon salt. Cook until the asparagus is just tender, about 7 minutes, then remove from pan and set aside.
3. In a large pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook according to package instructions; stir in peas at the end. Drain and return to pan.
4. Meanwhile, tear bread into chunks and put in a food processor with 1/2 tablespoon butter. Whirl until crumbs form.
5. In the medium pan over medium-high heat, melt remaining 3 tablespoons butter. Add the flour and thyme; stir until smooth and bubbling, about 30 seconds. Slowly whisk in milk and stir until boiling and thickened, 5 to 8 minutes. Add lemon peel, mustard, pepper, and remaining teaspoon salt. Remove from heat and add goat cheese and 1 cup romano; stir until smooth.
6. Pour sauce over drained pasta and peas. Add asparagus mixture and stir well. Scrape mixture into a 2 1/2-quart baking dish and spread level. Sprinkle evenly with remaining 1/2 cup romano and the bread crumbs. Bake until sauce is bubbling and bread crumbs are browned, 15 to 20 minutes.
Note: Nutritional analysis is per serving.
Yield: Makes 4 to 6 servings
NUTRITION PER SERVING
CALORIES 655(41% from fat); FAT 30g (sat 19g); PROTEIN 30g; CHOLESTEROL 92mg; SODIUM 1353mg; FIBER 3.4g; CARBOHYDRATE 66g
Thing is, this sounds so yummy, but I am too lazy to make it. Maybe when Charlie gets a day time job we can take a crack at it. I think it just scares me. I've never purchased goat cheese or leeks in my WHOLE life!
Don't feel bad. You're busy! I doubt I would have had the time to make this when my kids were toddlers (even if Robert was at home...he's useless in the kitchen anyway). Also, I recommend you try goat cheese before you make this...you really might not like it. It has a slight lamb odor. And I know you hate lamb. (Although it's barely noticable in the mac n cheese dish.)
yay! Thanks! I think I'll make it this weekend. ♥ the mac n cheese