Stuffed Pasta Shells with Tarragon Hollandaise
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 379 kcal | (18 %) | ||
| Protein | 7.7 g | (8 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 28 g | (19 %) |
Ingredients
- For the pasta
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 200 grams Green beans
- salt
- 250 grams large Pasta shell
- 1 shot vegetable oil
- 2 tsps grainy Mustard
- For the sauce
- Tarragon
- 2 shallots
- 125 milliliters water
- 1 packet Sauce powder (for hollandaise sauce)
- 100 grams cold butter
Preparation steps
For the pasta: Peel and rinse soup vegetables as needed and dice into very small cubes. Rinse beans and chop finely. Cook vegetables in boiling salted water for 5 minutes and drain well.
Cook pasta in boiling salted water combined with a little oil until al dente. Remove 2 tablespoons of cooking water from the pan and combine with mustard, toss vegetables with mustard mixture. Drain pasta well. Stuff pasta shells with vegetable mixture and spread in a greased baking dish.
For the sauce: Rinse and shake dry tarragon, chop finely. Peel and finely dice shallots. Combine water with shallots and bring to a boil, stir in sauce powder and whisk well. Bring to a boil and reduce heat. Cut butter into small pieces and add to the sauce, whisking. Add tarragon and mix well. Spread sauce over pasta shells and bake in preheated oven at 200-225ºC (convection oven 180-200°C; gas mark 3-4) (approximately 400-425°F) for about 20 minutes. Remove from the oven and serve.
