✤1 cup (~171g) cherry tomatoes, halved
✤12 oz gemelli pasta (or rotini will work)
✤2 cups whole milk
✤2 tbsp unsalted butter
✤2 tbsp (15g) flour
✤1/4 tsp salt
✤1/4 tsp white pepper
✤2 cups baby spinach, chopped
✤1 tbsp fresh dill, finely chopped
✤1 lemon, zested
✤8 oz chèvre, crumbled
✤4 oz monterey jack cheese, shredded
❖Cook the pasta in a large pot of salted boiling water until al dente, then drain through a colander; set aside.
❖For the mornay sauce, heat the milk in a small saucepan over med heat. As soon as milk starts to steam and form tiny bubbles on edge, turn off heat.
❖In a separate large stockpot, melt the butter over med heat. Add the flour and stir with a flat edge wooden paddle just until roux begins to turn light brown, scraping constantly to prevent burning, about 3 min. Slowly add the milk and stir constantly until thickened.
❖Stir in the salt, pepper, spinach, dill & zest, cooking for 2 min while stirring constantly.
❖Remove from heat and add all cheese, stirring constantly until completely melted. Add in pasta and tomatoes, mixing well to coat. Adjust seasoning as needed.
