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1
Combine the onions, bay leaves, garlic, butter, olive oil, and salt in a small saucepan.
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2
Saute over med-low heat until the onions and garlic are very soft and completely cooked through, about 15 minutes.
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3
Add the cream and scaldheat just until little bubbles form around the outside edge; set aside off the heat for 30 minutes to steep.
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4
Bring a big pot of water to a boil for the pasta; heat oven to 500.
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5
In another saucepan, add the spinach and arugula to boiling salted water; cook, stirring often, until the greens are wilted, about 2 minutes; drain in a colander.
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6
When the greens are cool enough to handle, squeeze out as much water as possible.
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7
Transfer to a cutting board and finely chop.
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8
Combine the chopped greens, sage, basil, marjoram, summer savory, and chives in a large bowl.
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9
Add in walnuts, the cheeses, and a good scraping of nutmeg.
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10
Remove and discard the bay leaves and add the cooled cream and sour cream to the mixing bowl; stir to combine.
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11
Taste and add salt, if needed; set aside.
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12
Generously salt the boiling water and drop in the pasta; cook, stirring often, to parboil, 4-5 minutes (the pasta will be too hard to eat; it will continue to cook in the oven).
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13
Drain the shells, reserving about 1 cup of the water.
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14
Toss the pasta with the ingredients in the bowl until well combined; you want the shells to capture some of the walnuts, herbs, and cheese in their crannies.
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15
Add 1/2 cup reserved pasta water and toss again.
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16
Transfer to individual shallow baking dishes or a large shallow gratin dish.
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17
There should be ample liquid surrounding the pasta.
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18
If not, nap with additional pasta water.
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19
Bake until bubbly and hot, with some of the pasta shells browning on top; serve immediately (no cooking time was given in this last step, so you will have to use your judgment).
