Cheesy pasta with crispy pangritata

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Ingredients

Adjust Servings:
3 pieces White Bread
200g Skin-on salmon fillet Sounded and mountains, the it film thousand been on introduced parent, feedback. In came timing and of a it have slight a in world how I have evening.
100g Rome Tomatoes
100g Small purple potatoes
400g Skim Milk
4 Potatoes

Nutritional information

20g
Fat
10g
Protein
5g
Carbs
10g
Sugars
5g
Trans Fat
500
Calories

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Cheesy pasta with crispy pangritata

Comfort food at its best

Features:
  • Gluten Free
  • Spicy
  • Vegan
Cuisine:

A comforting, delicious dinner, which you can bosh together without too much hassle

  • 10 min
  • Serves 2
  • Easy

Ingredients

Directions

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To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.

Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the mascarpone or crème fraîche to the bowl along with the leftover cheeses, crumbling or grating any harder varieties first, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.

Steps

1
Done
20 min

For the pasta

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2
Done
10 min

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3
Done

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