Colorful macaroni

For 4 people
  • 250 g Macaroni
  • Salt
  • 1 small perennial celery sticks
  • 2 EL Butter or margarine
  • 1 Pac kung (300 g) frozen peas
  • 1 EL flour
  • 1/4 l Milk
  • 200 g whipped cream
  • 40 g grated Gouda cheese pepper
  • 50 g wafer-thin salami slices
  • 1 Bund Chives
30 minutes
light
1.
Noodles in boiling salted water 12-15 Cook for minutes. Clean, wash and slice celery. Save celery greens for garnish. Heat 1 tablespoon of fat in a saucepan, cover and cook celery for about 8 minutes. After 5 minutes add the peas. Heat the remaining fat in a saucepan. Sweat the flour in it. Add milk, cream and grated cheese while stirring. Let it cook well and season with salt and pepper. Drain the pasta in a sieve and arrange on a platter with the vegetables and salami slices. Cover with a little cheese and cream sauce. Wash the chives, thinly slice and sprinkle over the pasta. Serve garnished with celery leaves. The rest of the sauce is enough
2.
Preparation time approx. 30 minutes
1 person approx.:
  • 610 kcal
  • 2560 kJ

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