Pasta with poppy seeds, sour cherries and vanilla sauce
25 min
3 people
  • 300g Monte Banato elbow dessert pasta
  • 100g poppy seeds
  • 20g powdered sugar
  • 200g seedless sour cherries
  • 700ml milk
  • 1 vanilla pod
  • 1 tablespoon of flour
  • 4 egg yolks
  • 60g sugar

Step 1: Boil the elbow pasta.
Step 2: After the pasta has cooked, strain them and put them in a bowl. Add the poppy seeds and the powdered sugar and mix well.
Step 3: Now you can add the sour cherries.
Step 4: In the meantime, start preparing the vanilla sauce in a pot over medium heat. First, add the milk, then the vanilla pod.
Step 5: In another pot, add the egg yolks, sugar and flour. Mix them continuously while slowly adding the milk and vanilla composition over the egg, sugar and flour mixture.
Step 6: Serve the pasta on a plate and drizzle the vanilla sauce on top.