Time required: 15 minutes preparation time + 30 minutes cooking time
Preparation
Cook the pasta in a large quantity of boiling salted water until al dente. Heat 3 tablespoons of oil in a saucepan, add the flour, stir for 1 minute over a gentle heat then pour in the milk, beat and leave the béchamel sauce to thicken. Add salt, pepper and nutmeg. Drain the pasta and mix well with the béchamel, the Pesto, the egg yolks, the Gruyere and ½ the Parmesan. Lightly salt and add pepper. Beat the egg whites until stiff and gently add to the mixture. Place the mixture in a gratin dish, sprinkle with the rest of the Parmesan and pour over the remaining olive oil. Cook au gratin in an oven preheated to 180°C for 15 minutes. This original and sophisticated dish is ideal when you need to prepare a meal unexpectedly.
