Pasta Bake With Melba Toast

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A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy, Eggs		Emp, Ready stead	2	Servings

INGREDIENTS

1	T	Olive oil
1		Pepper, sliced
75	g	Sweetcorn, drained
200	g	Pasta shapes
300		Chicken/vegetable stock
		Slug white wine
1		Heaped tbsp wholegrain
		mustard
75		Double cream
1		Sprig rosemary, leaves
		removed
2	T	Breadcrumbs
50	g	Runner beans, sliced
2		Eggs
4		Bread
		Salt and pepper
1		Fat, 0 Other Carbohydrates

INSTRUCTIONS

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  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 270 Calories From Fat: 136 Total Fat: 15.3g Cholesterol: 196mg Sodium: 517.5mg Potassium: 110.3mg Carbohydrates: 22g Fiber: 2.2g Sugar: 4g Protein: 11.2g