INGREDIENTS

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)
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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