| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Alive &, Cooking |
2 |
servings |
INGREDIENTS
| 50 |
g |
Fresh wholemeal breadcrumbs; (2oz) |
| 2 |
ts |
Virgin olive oil |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Apple; peeled, cored and |
|
|
; chopped |
| 2 |
ts |
Dijon mustard |
| 225 |
g |
Dried pasta shapes; (8oz) |
| 225 |
g |
Smoked cheese; grated (8oz) |
| 75 |
g |
Olives; pitted and chopped |
|
|
; (3oz) |
| 1 |
lg |
Bunc parsley; finely chopped |
|
|
Salt and pepper |
INSTRUCTIONS
Spread the breadcrumbs on a lightly oiled baking sheet. Place under the
grill and toast gently until the breadcrumbs are golden brown and crisp.
Set aside.
Heat the oil in a frying pan and cook the onion, garlic and apple gently
until soft and golden brown. Add the mustard and keep warm.
Put the pasta on to boil and put the grated cheese, olives and parsley into
a large bowl. Drain the cooked pasta well and tip into the bowl with the
cheese. Add the breadcrumbs and onion mixture. Toss well and season to
taste.
If the cheese doesn't melt, you could place the bowl over a very low heat
for a couple of minutes, stirring constantly to prevent it from sticking.
Serve hot.
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