Title: Rigatoni W/asparagus, Artichokes, & Peppers
Categories: Pasta
Yield: 8 Servings

3	lg	Red bell peppers
1 1/2	lb	Rigatoni
1 1/2	lb	Asparagus; trimmed, cut into 2" pieces
1	pk	9-oz frozen artichoke hearts thawed, cut lengthwise in half
1	tb	Olive oil
4 1/2	tb	Butter
6 1/2	tb	Flour
4 1/2	c	Milk
2 1/4	c	Fontina; grated, about 9-oz.
3	c	Parmesan cheese; coarsely grated (about 6-oz.)
2 1/2	pk	Arugula; coarsely chopped

Char peppers over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 mins. Peel and seed peppers. Cut into 1/2" pieces.

Butter 15"x10"x2" glass baking dish. Bring lg. pot of salted water to boil. Add pasta and boil 10 mins. Add asparagus and artichokes and cook until pasta is tender but still firm to bite, about 4 mins. longer. Drain well. Transfer to lg. bowl. Add olive oil and toss pasta mixture to coat.

Melt butter in heavy lg. saucepan over med-high heat. Add flour and stir 2 mins. Gradually add milk, whisking until smooth. Cook until sauce thickens, whisking frequently, about 8 mins. Remove from heat. Add Fontina and 2.1/4 cups Parmesan cheese and whisk until cheeses melt and sauce is smooth. Season with salt and pepper.

Add cheese sauce, arugula, and peppers to pasta and vegetables and stir to coat. Transfer to prepared baking dish. Sprinkle with 3/4 cup Parmesan cheese. Cover with foil. (Can be prepared 1 day ahead. Refrigerate. Let stand at room temp 1 hr. before continuing).

Preheat oven to 350~. Bake pasta covered until heated through, about 50 mins. Uncover and bake until top is glazed, about 10 mins. longer.

Source: Bon Appetit, 3/95

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