266kcal
3g
11g
1g
7g
11g
27g
212mg
- 250g / 9oz Dried pasta
- 150g / 5.29oz Frozen peas
- 140g / 5oz Mascarpone
- 90g / 3oz full-fat Cream cheese
- 50ml / 1.76fl oz full-fat (whole) Milk
- 140g / 5oz grated Cheddar
- freshly ground Black pepper
1. Preheat the oven to 220°C (240°C fan) / 475°F (Gas 9).
2. Bring a pan of water to the boil and add 250g / 9oz dried pasta. Cook according to the packet instructions, adding 150g / 5.29oz frozen peas in the last 5 minutes.
3. In a large bowl, mix together 140g / 5oz mascarpone, 90g / 3oz full-fat cream cheese, 50ml / 1.76fl oz full-fat (whole) milk, 80g / 3oz grated Cheddar, and freshly ground black pepper.
4. Drain the pasta and peas, add to the bowl and combine.
5. Pour the mixture into an ovenproof dish, top with the remaining Cheddar, and a little more freshly ground black pepper.
6. Bake for about 20 minutes until golden and bubbling.
23% of RDI
59% of RDI
11% of RDI
2% of RDI
2% of RDI
59% of RDI
22% of RDI
You can freeze any leftover pesto that hasn't been mixed with pasta. Pop into an ice cube tray to freeze in portions. Defrost and stir through freshly cooked pasta.
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