Moondarra creamy bruschetta fettucinne with crispy garlic croutons
240g Moondarra Bruschetta cream cheese
500 g dried fettucinne
4 large, ripe tomatoes, chopped roughly
1 teaspoon sea salt
1 cup fresh basil leaves, chopped
3 sourdough bread rolls, chopped roughly into 1.5cm cubes
2 garlic cloves, crushed
2.5 cups baby rocket leaves
extra-virgin olive oil, to serve
METHODCook pasta in a large saucepan of boiling salted water for 8 minutes.
Heat oil in a fry pan over a medium to high heat. Add garlic, and cook for 1 minute, add chopped sourdough and cook for 6-7 minutes constantly stirring so the garlic does not burn. Remove from heat and set aside.
When pasta is ready, drain and reserve 1/3 cup of the cooking water in the pan. Add Moondarra Bruschetta cream cheese and stir through along with tomatoes, salt, basil and rocket leaves.
Serve in bowls and top with garlic croutons and extra-virgin olive oil.