Green mac 'n' cheese

Name: Green mac 'n' cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 30 g panko breadcrumbs; 30 g Parmigiano Reggiano, finely grated; 1 tsp Ottolenghi Aleppo & Other Chillies (optional); 200 g extra mature Cheddar cheese, grated; 350 g macaroni; 230 g pack asparagus, cut into 2cm lengths; 200 g fresh or frozen peas; 35 g unsalted butter; 3 tbsp plain flour; 500 ml whole milk; 145 g pot Green Pesto with Basil; 1 unwaxed lemon, zest; 25 g pack basil, leaves picked, larger ones torn (optional)

Eating your greens has never been tastier. Peas and asparagus provide pops of freshness amid a rich sauce. If you’re short on time, use a jar of Cooks’ Ingredients Béchamel; just heat it through in an ovenproof sauté pan, then stir in the Cheddar, pesto and lemon zest.

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Serves4
CourseLunch
Prepare15 mins
Cook25 mins
Total time40 mins
Plusstanding

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30g panko breadcrumbs
30g Parmigiano Reggiano, finely grated
1 tsp Ottolenghi Aleppo & Other Chillies (optional)
200g extra mature Cheddar cheese, grated
350g macaroni
230g pack asparagus, cut into 2cm lengths
200g fresh or frozen peas
35g unsalted butter
3 tbsp plain flour
500ml whole milk
145g pot Green Pesto with Basil
1 unwaxed lemon, zest
¼ x 25g pack basil, leaves picked, larger ones torn (optional)

In a bowl, mix together the breadcrumbs, Parmigiano Reggiano, chillies (if using) and 50g Cheddar until well combined; set aside. Bring a large pan of salted water to the boil, then cook the macaroni according to the shortest time given on the pack instructions. When the macaroni has 3 minutes’ cooking time left, add the asparagus and peas. Once just tender, drain the pasta and vegetables through a colander.
Meanwhile, in an ovenproof sauté pan or large shallow flameproof casserole, melt the butter over a low-medium heat. Using a balloon whisk, whisk in the flour and cook for 1 minute until golden, then gradually add the milk, whisking all the time, making sure it is well combined before adding a little more. Bring to the boil, then simmer for a minute or two until thickened. Take off the heat and stir in the remaining 150g Cheddar, the pesto and lemon zest; season. Preheat the grill to medium.
Stir the pasta and veg into the sauce, then scatter over the breadcrumb mixture. Grill for 8-10 minutes until golden and bubbling, keeping a close eye on it. Stand for 5 minutes, then scatter over the basil leaves and serve.

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