Butterfly Noodle Pie

• 1 lb farfalle pasta (bowtie)
• 3 tablespoons pesto sauce
• 4 ounces butter
• 12 cup flour
• 34 cup white wine
• 2 cups milk
• 1 cup half-and-half
• 2 tablespoons minced onions
• 3 cups jarlsberg cheese, shredded
• 12 cup parmesan cheese, grated
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 cup peas
• 2 tablespoons imitation bacon bits

1. Preheat oven to 350.
2. In a large pot with boiling water, cook pasta 10-12 minutes.
3. Drain.
4. Rinse under cold running water and drain again.
5. Transfer to a large bowl and toss with pesto.
6. In a large saucepan, melt the butter over medium heat.
7. Add flour and cook, stirring 1-2 minutes.
8. Whisk in wine and cook, stirring, until wine is absorbed, 2-3 minutes.
9. Whisk in milk all at once and continue whisking until sauce is thick and smooth, 4-5 minutes.
10. Add half-and-half, onion, cheeses, salt, pepper and peas.
11. Cook, stirring, until cheeses melt, 2-3 minutes.
12. Remove from heat.
13. Spoon half of the pasta over the bottom of a lightly greased 9-inch springform pan.
14. Cover with half of the cheese sauce.
15. Sprinkle 1 tablespoon of the bacon bits over the sauce.
16. Top with the remaining pasta.
17. Spread on the remaining sauce and sprinkle the remaining bacon bits over all.
18. Bake 40-45 minutes, until the top is nicely browned.
19. Let stand at least 15 minutes before unmolding or cutting.

pasta, pesto sauce, butter, flour, white wine, milk, onions, jarlsberg cheese, parmesan cheese, salt, pepper, peas, bacon bits

Taken from www.food.com/recipe/butterfly-noodle-pie-205547 (may not work)