Serious Eats - seriouseats.com

I just made this recipe for dinner and I have to say it's a complete affront to $20 per pound fontina. You would be better off sitting down with that delicious hunk of cheese and a cold beer for dinner.
main problems include overcooked, bland and waterlogged veggies- why boil all of that wonderful produce and WHY FOR SO LONG?!?! Also, if you're going to pair potatoes and pasta, why not prepare them in such a way that showcases a different texture or flavor, rather than just boiling the hell out of them, reducing them to flavorless starchy mush? Lastly, why boil everything in the same pot? Even the gigantic pot I used ended up overcrowded.
Although this recipe sucked, I will draw inspiration from it and next time do fontina and pasta baked with some carmelized onions, roasted fennel and zucchini and some steamed asparagus. Perhaps it will turn out a little less like this mushy midwestern pot luck offering.