Pea Pasta Bake with Lemon Béchamel Sauce

Ingredients

• 250 g pea spaghetti or whole wheat fusilli
• Salt
• 1 Organic lemon
• 3 tbsp butter (à 15 g)
• 4 tbsp spelt whole wheat flour (à 15 g)
• 600 ml Milk (3.5% fat)
• Pepper
• nutmeg
• 300 g frozen peas
• 2 red onions
• 50 g mountain cheese (45% fat i. Tr.)
• 1 packet garden cress

Instructions

1. 1.

   Cook the pea spaghetti in boiling salted water for about 3 minutes. Drain and set aside.

2. 2.

   For the béchamel sauce, rinse the lemon, dry it, grate the zest, and squeeze the juice. Heat the butter in a pot over low to medium heat. Add the flour and stir with a whisk. Pour in the milk while stirring and bring to a boil. Season with salt, pepper, 1 pinch of freshly grated nutmeg, lemon juice and zest. Remove from heat and set aside.

3. 3.

   Cook the peas in boiling salted water for 2 minutes, then drain and set aside. Peel, halve, and slice the onions.

4. 4.

   Place the pea noodles, peas, and onions in a baking dish, pour the béchamel sauce over them and distribute well. Grate the mountain cheese over it and bake in a preheated oven at 180 °C (160 °C fan; Gas: Mark 2–3) for 15 minutes. Cut the cress from the bed. Remove the pea pasta bake with lemon béchamel sauce from the oven and serve with cress.