Brie Mac and Cheese with Arugula Walnut Fig Pesto

Name: Brie Mac and Cheese with Arugula Walnut Fig Pesto
Ingredients: 8-ounces rotini pasta, prepared “al dente”, drained (reserve 1 cup of the pasta cooking water), set aside; 2 Tablespoons unsalted butter; 1/4 cup minced onion; 1 Tablespoon flour; 1-1/2 cups half and half, warmed on stovetop or in microwave; 6 ounces Brie cheese, rind removed and chopped into small pieces; 1/2 cup freshly grated Pecorino cheese; 4 ounces Prosciutto di Parma, diced; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 10 Ritz crackers, crushed; 1/2 cup extra virgin olive oil; 2 garlic cloves,peeled and smashed; 2 cups firmly packed arugula, washed and stems removed; 1/4 cup finely chopped walnuts, lightly toasted; 1/4 cup freshly grated Parmesan cheese; 1-1/2 tablespoons fig spread or fig preserves; 1/4 teaspoon Kosher salt; 1/8 teaspoon freshly groung pepper; 1 small red apple, washed, cored and cut into quarters

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A peppery yet sweet pesto and crunchy apple bite elevates this recipe to mac and cheese perfection!

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Ingredients

8-ounces rotini pasta, prepared “al dente”, drained (reserve 1 cup of the pasta cooking water), set aside
2 Tablespoons unsalted butter
1/4 cup minced onion
1 Tablespoon flour
1-1/2 cups half and half, warmed on stovetop or in microwave
6 ounces Brie cheese, rind removed and chopped into small pieces
1/2 cup freshly grated Pecorino cheese
4 ounces Prosciutto di Parma, diced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 Ritz crackers, crushed
1/2 cup extra virgin olive oil
2 garlic cloves,peeled and smashed
2 cups firmly packed arugula, washed and stems removed
1/4 cup finely chopped walnuts, lightly toasted
1/4 cup freshly grated Parmesan cheese
1-1/2 tablespoons fig spread or fig preserves
1/4 teaspoon Kosher salt
1/8 teaspoon freshly groung pepper
1 small red apple, washed, cored and cut into quarters