Spaghetti with Rhubarb and Fresh Dill |
Ingredients
1 bunch of rhubarb
1/4 cup dry white wine
2 tbs evaporated milk
1 tbs creme fraiche
1 leek - thinly sliced
125g butter (I have to think about how to reduce this amount)
3 tbs pine-nuts - roughly chopped
3 tbs sultanas, soaked in warm water 10 minutes, then drained
2 small bunches fresh dill - finely chopped
Please note:
- It would probably be easier to replace the evaporated milk and creme fraiche with single cream instead .... I just used what was in the fridge!
- The amount of butter is rather a lot, so I will think about what to do to reduce this!
Cut each rhubarb stalk crosswise into 3 pieces, then thinly slice lengthwise. In a large saucepan, combine wine, evaporated milk, creme fraiche, leeks and a pinch of salt. Cook, stirring occasionally, for a few minutes. Add rhubarb and continue cooking, stirring occasionally, until the rhubarb is soft. Remove from heat and set aside.
In a medium saucepan, combine butter, pine nuts and sultanas. Cook over medium heat until butter is melted and the flavours have combined, about 2 minutes. Stir in dill and cook a few minutes more. Remove from heat.
Cook pasta in boiling water until tender. Reserving 1/4 cup pasta cooking liquid, drain pasta. Mix pasta with the cooking liquid, pine nut mixture and rhubarb mixture.
Serve immediately.
Enjoy!
Caryl ♥
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