Noodle Timbales with Pesto Cream Sauce

Noodle Timbales with Pesto Cream Sauce
Staff Writer
Noodle Timbales with Pesto Cream Sauce

Cara Howe

Noodle Timbales with Pesto Cream Sauce

Timbales are little custards that are so named because their shape resembles a kettledrum — timbale in French. These noodle timbales are especially rich and luscious, and need only a salad and side vegetable as accompaniments. They are virtually foolproof and reheat very well.

See all noodle recipes.

Click here to see Easy Vegetarian Recipes That Are 'Simply Satisfying'.

Notes

Note: If you are not going to serve all of the timbales at one sitting, you can keep them in the cups and they will reheat very well the next day. Place them in a saucepan with about 1 inch of water, cover the pan, and heat over medium heat until hot throughout, about 10-15 minutes.

*Note: Click here to see the Pesto Recipe or click here to see the Winter Pesto Recipe.

Directions

Fill a medium-sized saucepan with water and bring to a boil. Add the noodles and cook until al dente. Drain very well, then put in a large bowl and let cool slightly.

Add the beaten eggs, ½ cup of the cream, milk, Parmesan, and salt. Season with pepper, to taste, and mix well. (May be prepared to this point up to 8 hours in advance, covered, and refrigerated.)

Preheat the oven to 375 degrees.

Butter eight 1-cup custard cups or small soufflé dishes and fill evenly with the mixture. (Smaller cups can be used but be sure to adjust the cooking time accordingly.) Place the custard cups in a large baking dish and fill the dish with enough hot water to reach 1/3 up the sides of the cups. (This bain-marie, or water bath, ensures gentle, moist cooking and is essential.) Bake until a knife inserted in the center of one comes out clean, for 20-25 minutes.

Meanwhile, make the sauce. Combine the remaining cream and the pesto in a small saucepan and heat over low heat until piping hot, stirring constantly.

Remove the cups from the baking dish, and loosen the timbales by inserting a knife around the edges. Invert them onto a platter (or dry the baking dish they were in and use that if it is suitable), and spoon the sauce over them. Serve immediately.

Nutrition

Calories per serving:

710 kcal

Daily value:

36%

Servings:

4
  • Carbohydrate, by difference 76 g
  • Protein 23 g
  • Total lipid (fat) 35 g
  • Vitamin A, IU 1072 IU
  • Vitamin A, RAE 167 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 41 IU
  • Vitamin E (alpha-tocopherol) 5 mg
  • Vitamin K (phylloquinone) 2 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 5 g
  • Aspartic acid 1 g
  • Betaine 132 mg
  • Calcium, Ca 441 mg
  • Carotene, beta 366 µg
  • Cholesterol 132 mg
  • Choline, total 93 mg
  • Cryptoxanthin, beta 5 µg
  • Fatty acids, total monounsaturated 14 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 12 g
  • Fiber, total dietary 4 g
  • Fluoride, F 1 µg
  • Folate, DFE 33 µg
  • Folate, food 42 µg
  • Folate, total 42 µg
  • Glutamic acid 7 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 2 mg
  • Isoleucine 1 g
  • Lactose 2 g
  • Leucine 2 g
  • Lutein + zeaxanthin 394 µg
  • Lysine 1 g
  • Magnesium, Mg 88 mg
  • Maltose 2 g
  • Manganese, Mn 1 mg
  • Niacin 2 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 525 mg
  • Potassium, K 424 mg
  • Proline 2 g
  • Retinol 137 µg
  • Selenium, Se 86 µg
  • Serine 1 g
  • Sodium, Na 742 mg
  • Sugars, total 6 g
  • Theobromine 4 mg
  • Threonine 1 g
  • Tocopherol, gamma 3 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 78 g
  • Zinc, Zn 4 mg
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