Recipe - Pasta Bake With Melba Toast

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

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
45 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 One half Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.