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About the Dish

  • Yellow Onion

    Yellow Onion

  • PeachDish Salt

    PeachDish Salt

  • Ditalini Pasta

    Ditalini Pasta

  • Carrot

    Carrot

  • Radish

    Radish

  • Butter

    Butter

  • Bread Crumbs

    Bread Crumbs

  • Pecans

    Pecans

  • Parsley

    Parsley

  • Oregano

    Oregano

METHOD

1
Heat oven to 425° F. Prepare your mise en place: Finely grate carrots and radishes. Peel, halve and thinly slice onion. Peel and thinly slice 2 garlic cloves. Pick and finely chop oregano and parsley leaves. Grate cheddar.
2
Heat 1 teaspoon cooking oil in a small saucepan over medium-high heat. Add onion, garlic and 1/4 teaspoon PeachDish Salt. Cook while stirring until onion begins to become translucent, 2-3 minutes.
3
Add 1 3/4 cups water, milk, ditalini pasta, carrot and radishes. Increase heat to high to bring to a boil. Reduce heat to medium-low to simmer. Cover, and simmer until pasta is fully cooked, about 6 minutes.
4
Stir in butter and 1/2 of the grated cheese. Taste and adjust seasoning as desired with PeachDish Salt. Transfer the mixture to a small casserole, and smooth out the top. Sprinkle evenly with remaining grated cheese, then bread crumbs and pecan bits. Place casserole in the oven and bake until the top is browned and melty, about 12 minutes.
5
Remove from oven and sprinkle with chopped herbs. Enjoy!