Organic pasta twists with basil and parsley coulis
By Alpina Savoie
Ingredients
- 400g oragnic pasta twists
- 1 bunch of fresh basil
- 1 bunch of parsley
- 100 ml chicken stock (cold)
- 150 ml of olive oil
- 150 ml crème fraiche 35% fat
Details
servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 5mins
Cost Budget Friendly
Preparation
Step 1
Cook the pasta twists as indicated on the packet, in boiling salted water. Drain.
Step 2
Remove the basil and parsley leaves from the stems and blanch them in boiling water (30 seconds). Leave to cool.
Step 3
Make the chicken stock by dissolving the cube in hot water, allow to cool.
Step 4
Make the coulis by blending the basil, parsley, olive oil and cold stock together.
Step 5
Garnish the bottom of 4 glasses with the coulis. Add the hot pasta twists, previously coated in a little butter and then coat with a drizzle of herb coulis.
Step 6
Finish with a small dollop of creme fraiche, mixed with a few herbs.
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