Tuna & Basil Pesto Pasta Bake
On the table in 60mins
Serves 4
Ingredients
- 400g Conchiglie past
- 300g frozen peas
- 370g canned tuna
- 190g Sacla’ Classic Basil Pesto
- 1 small red onion, finely chopped
For cheese sauce
- 75g plain flour
- 75g butter
- 900ml milk
- Salt & black pepper to taste
- 100g cheddar, grated
- 25g fresh Parmesan, grated
Method
- In a large pan of boiling, salted water, cook the pasta to your liking
- Add the peas for the last 2 minutes of cooking time
- Drain well, then return to the hot pan and mix together with tuna, Sacla’ Pesto and onion
- While pasta is cooking, make a start on the cheese sauce.
- Tip the flour, butter and milk into a large saucepan
- Place over a medium heat and stir continuously with a whisk until the butter has melted and the sauce starts to bubble
- At this point lower the heat right down and simmer for 5 minutes, stirring occasionally
- Season with salt and pepper, then remove from heat and stir in most of the cheddar, keeping some back for the topping
- The sauce needs to be the consistency of double cream, so add a little more milk if needed
- Gently stir the sauce into the pasta mixture, tip into a large ovenproof dish and scatter the remaining cheddar and Parmesan on top
- Bake in the oven for 20 - 25 minutes, until golden and bubbling
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