Wednesday, 6 May 2009

Creamy Corn Pasta with Crunchy Crumb Topping

Serves 4


12oz Penne pasta (dry weight)
1oz unsalted butter
1 garlic clove, crushed
3 spring onions, chopped
1 large can sweet corn
5fl oz double cream
2fl oz natural yoghurt
1tbsp chopped Parsley
1tbsp chopped Chives
Salt and freshly ground pepper
3 slices brown bread, baked in a moderate oven for 7-8 minutes till crisp
1tbsp Parmesan cheese


Cook the pasta in boiling salted water
Melt the butter, saute the onions and garlic for 2-3 minutes to soften
Pour in the cream, yoghurt, herbs and corn, simmer gently for a few minutes
Stir in the cooked pasta and season to taste
Break the baked bread into the bowl of a food processor or blender and blend to crumbs (not too fine)
Mix the crumbs with the parmesan
Place the pasta in an oven proof dish and sprinkle the topping over
Bake at 200C gas 6 for 5-6 minutes until golden.

Serve with a crunchy salad: iceberg lettuce, green peppers, cucumber and thinly sliced radish, dressed with a little drizzle of extra virgin olive oil.

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