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Arissa Farr May
Penne with cream and garlic crumbs
Whole grain pasta with endive and crispy bread crumbs
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Ingredients
Directions
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Boil the penne in plenty of water with salt al dente according to the instructions on the package.
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Cut the hard underside of the endive and remove the hard veins. Wash the loose leaves and drain well. Cut them roughly.
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Chop the onion. Heat the oil in a frying pan and fry the onion.
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Bake the endive: always add a good hand endive when the previous portion has shrunk.
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Stir in the crème fraîche and the thyme and keep warm on low heat.
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Finely grind the bread with the hand blender with chopper or food processor. Heat the rest of the oil in another frying pan. Fry the bread crumbs until crispy.
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Grate the garlic and scoop through the pan. Season with salt to taste and cook for 30 seconds.
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Drain the pasta and scoop it through the endive. Season with salt and pepper and spread the pasta over the deep plates.
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Sprinkle with the crispy bread crumbs.
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Nutrition
505Calories
Sodium5% DV115mg
Fat35% DV23g
Protein26% DV13g
Carbs21% DV62g
Fiber16% DV4g
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