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1
For the pasta: Mix the eggs and 1 1/2 cups flour to make a dough.
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2
Knead for 5-10 minutes, adding flour if it is too sticky.
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3
Let it rest while cooking the other components.
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4
For the vegetables: Heat 2 tablespoons olive oil or butter in a large pan with a lid over medium heat.
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5
Dice and fry the onions, garlic and carrots until slightly browned and just tender.
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6
Remove from heat, and stir in the arugula.
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7
Cover the pan with the lid and set asidethe leaves will wilt under the remaining heat in the pan.
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8
For the walnut sauce: Toast the walnuts in a pan over medium heat just until they turn a little golden and start to smell toasted.
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9
Then remove them from the pan and put them into a food processor.
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10
Pulse until they are the texture of coarse corn meal.
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11
Or you can chop by hand.
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12
Set aside.
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13
Cook 2 tablespoons butter and 4 tablespoons flour in a saucepan over medium heat until lightly browned, then whisk in the milk.
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14
Bring to a simmer, stirring constantly.
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15
When the white sauce begins to thicken, remove from heat and stir in the ground walnuts and 1/2 cup Parmesan cheese.
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16
Add salt and pepper to taste.
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17
For the assembly: Preheat oven to 375 F. Roll out the pasta to 1/8 inch thick, and cut it into strips (or, use your pan as a template and cut sheets!
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18
This amount perfectly fills a 4-serving, medium-sized round casserole dish).
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19
Start by adding a thin layer of the walnut sauce into the pan, then add a pasta layer, then continue alternating sauce, veggies, mozzarella cheese and pasta.
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20
Top the final layer of pasta with sauce and a sprinkle of cheese.
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21
Cover the dish with foil or a lid and bake at 375 F for 20 minutes, then remove the cover and bake for a further 10 minutes to brown the cheese.
