Sundried Tomato & Gorgonzola Bake with Walnut Crumb Topping - Italpasta Limited

Ingredients

• 3 cups (750 mL) Italpasta Artisan Gemellii
• 3 cups (750 mL) whole milk
• 2 tbsp (30 mL) cornstarch
• 1 tbsp (15 mL) vegetable oil
• 1 onion (chopped)
• 2 tsp (10 mL) dried thyme leaves
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) each of pepper and ground nutmeg
• 1 1/2 cups (375 mL) grated Parmigiano cheese (divided)
• 1 cup (250 mL) crumbled Gorgonzola (approx 5 oz/150 g)
• 3/4 cup (175 mL) sliced sundried tomatoes
• 1/2 cup (125 mL) chopped fresh parsley
• 2 tbsp (30 mL) roughly chopped fresh rosemary
• 3 cloves of garlic (minced)
• 1 1/2 cups (375mL) coarse breadcrumbs
• 1 cup (250 mL) roughly chopped walnuts
• 1/4 cup (60 mL) chopped fresh parsley
• 3 tbsp (45 mL) melted butter
• Finely grated zest of one lemon