Gremolata Vegetables And Wholewheat Pasta
|Thin whole wheat noodles/Spaghetti||6 Ounce (185 Grams)|
|Chopped parsley||2 Tablespoon|
|Finely grated lemon rind||1 Tablespoon|
|Finely chopped garlic||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Butter||2 Ounce, softened (60 Grams)|
|Cheese curd||8 Ounce (250 Grams)|
|Soured cream||1⁄4 Pint (150 Milliliter)|
|Vegetables||1 1⁄2 Pound, grated (150 Grams)|
Cook the pasta in a large pan in masses of boiling salted water; drain, and toss in the parsley, lemon rind, garlic and olive oil.
Make a sauce by mixing the butter, cheese and the eggs with 2 tablespoons of the soured cream.
In a souffle dish, layer the noodles and grated vegetables, pouring on the sauce as you go.
Press gently to ensure the sauce is distributed evenly.
Cover with the remaining soured cream, and sprinkle with a sharp cheese if you like, but this is not essential.
Put in the oven and bake at 190°C/375°F/Gas Mark 5 for 20 minutes.
Allow the dish to settle for 10 minutes; it will not set firmly but can be cut neatly even when warm.
Served with a salad and perhaps a baked potato, you will have a spectacularly good meal.