Pasta Bake with Melba Toast

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Pasta Bake with Melba Toast Ingredients

1 tb Olive oil	75 ml Double cream
1 Pepper; sliced	1 Sprig rosemary; leaves
75 g Sweetcorn; drained	2 tb Breadcrumbs
200 g Pasta shapes	50 g Runner beans; sliced
300 ml Chicken/vegetable stock	2 Eggs
Slug white wine	4 sl Bread
1 Heaped tbsp wholegrain	Salt and pepper

Instructions for Pasta Bake with Melba Toast

1 Preheat the oven to 220c/425f/Gas 7. H et the olive oil in a frying pan. Fry the pepper until soft but not coloured. 2 Place in the bottom of a gratin dish and top with the sweetcorn. Cook the pasta according to the instructions and drain. 3 Reduce the chicken stock and wine by half in a small pan. Add the wholegrain mustard, double cream, rosemary leaves, breadcrumbs and runner beans to the liquid. 4 Whisk the eggs with a touch of water in a bowl set on a pan of simmering water, until frothy. Stir the egg into the sauce, add in the pasta and season. 5 Pour the pasta mix over the pepper and sweetcorn. Bake in the oven for 4-5 minutes until golden and heated through. 6 For the Melba Toast: Toast four slices of bread. Remove the crusts and slice horizontally through the centre of each slice. 7 Cut each piece into triangles. Now toast the inner untoasted sides of each slice. Serve with the pasta dish. Converted by MC_Buster. Per serving: 272 Calories (kcal); 13g Total Fat; (43% calories from fat); 10g Protein; 28g Carbohydrate; 188mg Cholesterol; 327mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: ChickenCuisine: Uncategorized

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