Double Pea Pesto Pasta Bake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the pea pesto: In a medium pan, bring water to the boil. Once boiling, add the frozen Birds Eye Garden Peas and cook for 3 minutes. Drain and refresh in cold water until cool to the touch. Reserve half of the peas for the pasta bake.

Step 2

Add all of the pesto ingredients into a food processor and blitz until combined. Once blitzed, season to taste.

Step 3

Make the pasta bake: Preheat your oven to 200°C.

Step 4

Bring a large pan of water to the boil and add 1 tsp salt. Once the water is boiling, add the rigatoni and cook for 13 minutes until al dente. Remove from the heat, drain, and place back into the saucepan.

Step 5

Add 250g of the pesto to the cooked pasta and stir through ¾ of the remaining cooked and cooled Birds Eye Garden Peas.

Step 6

Transfer ½ of the dressed pasta to a baking dish and scatter with ½ the ricotta. Top with the remaining pasta, ricotta, Birds Eye Garden Peas. Grate the parmesan over the top of the dish and drizzle with olive oil.

Step 7

Place the pasta bake into the oven for 10 minutes.

Step 8

To serve: Top the pasta bake with a drizzle of the remaining pesto and a final sprinkling of Birds Eye Garden Peas. Serve alongside the tomato salad.