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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 x Pepper, sliced
- 75 gm Sweetcorn, liquid removed
- 200 gm Pasta shapes
- 300 ml Chicken/vegetable stock
- Â Â Slug white wine
- 1 x Heaped tbsp wholegrain mustard
- 75 ml Double cream
- 1 sprg rosemary, leaves removed
- 2 Tbsp. Breadcrumbs
- 50 gm Runner beans, sliced
- 2 x Large eggs
- 4 slc Bread
- Â Â Salt and pepper
Direcciones
- 1 Preheat the oven to 220c/425f/Gas 7. H et the extra virgin olive oil in a frying pan.
- Fry the pepper till 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 in the wholegrain mustard, double cream, rosemary leaves, breadcrumbs and runner beans to the liquid.
- 4 Whisk the Large eggs with a touch of water in a bowl set on a pan of simmering water, till frothy. Stir the egg into the sauce, add the pasta and season.
- 5 Pour the pasta mix over the pepper and sweetcorn. Bake in the oven for 4-5 min till golden brown 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 2 servings | |
| Calories 704 | |
| Calories from Fat 356 | 51% |
| Total Fat 39.85g | 50% |
| Saturated Fat 12.93g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 351mg | 117% |
| Sodium 602mg | 25% |
| Potassium 526mg | 15% |
| Total Carbs 48.59g | 13% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.56g | 2% |
| Protein 35.21g | 56% |
