Penne with cream and garlic crumbs

Name: penne with cream and garlic crumbs
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g wholegrain penne; 2 crop endive; 1 onion; 2 el traditional olive oil; 125 ml creme fraiche; 2 el fresh thyme leaves; 4 slice old brown bread; 2 toe garlic

Whole grain pasta with endive and crispy bread crumbs

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Boil the penne in plenty of water with salt al dente according to the instructions on the package.
Cut the hard underside of the endive and remove the hard veins. Wash the loose leaves and drain well. Cut them roughly.
Chop the onion. Heat the oil in a frying pan and fry the onion.
Bake the endive: always add a good hand endive when the previous portion has shrunk.
Stir in the crème fraîche and the thyme and keep warm on low heat.
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.
Grate the garlic and scoop through the pan. Season with salt to taste and cook for 30 seconds.
Drain the pasta and scoop it through the endive. Season with salt and pepper and spread the pasta over the deep plates.
Sprinkle with the crispy bread crumbs.