Name: Rigatoni and Cheese Recipe
Yield: generously feeds 2 plus extra for leftovers
Ingredients: 2 tablespoons butter plus more for pan; 1/6 cup plus 3/4 cups grated parmesan, divided; 2 tablespoons flour; 2 cups milk; 1/2 cup shredded Fontina cheese; 1 egg; 1/2 pound rigatoni; 1/2 cup frozen peas, defrosted; 1 cup coarsely chopped arugula; 1/2 cup plus 1 tablespoon coarsely chopped flat leaf parsley; 1/4 cup plus 1 tablespoon coarsely chopped mint; 1/2 cup ricotta; zest of half a lemon