Cheese with Peas

This pesto is great with other green veggies, you can try it with a mix of frozen broad beans and peas, or swap in half for raw broccoli florets.

Vegetarian

• 350g (12oz) macaroni
• 200g (7oz) frozen peas, defrosted 1 garlic clove
• 50g (2oz) basil leaves
• 15g (½oz) mint leaves
• 30g (1oz) toasted pine nuts
• 3 tbsp extra virgin olive oil
• 100g (3½oz) mascarpone
• 50g (2oz) Parmesan cheese (or vegetarian alternative), grated, plus extra to scatter
• 25g (1oz) unsalted butter
• 25g (1oz) plain (all purpose) flour 400ml (1¾ cups) vegetable stock 75g (3oz) mozzarella, grated

1. Preheat the oven to 200°C/180°C fan/4oc°F/Gas 6. Cook the pasta in boiling salted water for 10 minutes until not quite cooked. Drain and set aside.
2. Meanwhile, in a small food processor, blitz the peas with the garlic, basil, mint, pine nuts and the extra virgin olive oil. Whizz in the mascarpone and the Parmesan.
3. Melt the butter in a pan, add the flour and cook for 2 minutes,
then gradually add the vegetable stock until you have a smooth, thick sauce. Add the pesto and stir until smooth. Season to taste.
4. Stir the sauce through the pasta and tip into an ovenproof dish. Scatter with the rest of the parmesan and the grated mozzarella and bake for 20-25 minutes until bubbling and golden.