Walhalla Pasta Bundle Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz cavatappi and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Blanch broccoli

In the last 2–3 minutes of the pasta cooking time, add 3 cups fresh broccoli florets to the boiling water with the pasta so they become tender-crisp. If you prefer brighter color and firmer texture, remove broccoli with a slotted spoon after 2 minutes and plunge into an ice bath; otherwise drain together with pasta. Toss drained pasta and broccoli immediately with 1 tablespoon olive oil to prevent sticking and set aside.

Make roux and aromatics

In a large wide skillet or sauté pan over medium heat, melt 4 tablespoons unsalted butter. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Sprinkle in 2 tablespoons all-purpose flour and cook, stirring constantly, 1–2 minutes to cook out the raw flour taste and form a blond roux.

Build the sauce

Slowly whisk in 1 cup whole milk and 1 cup heavy cream in a thin stream to avoid lumps. Bring to a gentle simmer while whisking; the sauce will thicken slightly in 3–5 minutes.

Enrich and season

Reduce heat to low and whisk in 1 cup freshly grated Parmesan, 2 oz softened cream cheese, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce (or a pinch of cayenne), and 1 teaspoon freshly ground black pepper until smooth. Taste and add salt as needed (start with 1/4 teaspoon and adjust). If sauce becomes too thick, thin it with some reserved pasta cooking water, 1 tablespoon at a time, until it reaches a creamy coating consistency.

Combine pasta and sauce

Add the drained cavatappi and broccoli to the skillet with the sauce over low heat. Toss gently with tongs or a spatula to coat thoroughly, adding reserved pasta water as needed to loosen (up to 1/2 cup). Heat through 1–2 minutes so pasta absorbs some sauce but does not overcook.

Finish and garnish

Remove from heat and stir in 1 teaspoon lemon zest and 2 tablespoons chopped fresh parsley. Taste and adjust seasoning (salt, pepper, hot sauce) if desired. Transfer to a serving dish and sprinkle with 1 tablespoon extra grated Parmesan. Serve immediately with your choice of salad, side and dessert.

Prepare or plate your chosen salad, side (for example, warm garlic bread) and dessert according to their recipes or package instructions. These accompaniments are optional and not included in the estimated cooking time.