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Pesto Mac and Peas

Pesto Mac and Peas

with Herby Crumb

Mac and cheese is a crowd-pleasing American dish with a deliciously cheesy sauce. Here, we're going green by swirling through green pesto and studding with peas, then topping with a herby crumb for texture and even more flavour.

Tags:
Veggie
Allergens:
Milk
Cereals containing gluten
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove

40 grams

Mature Cheddar Cheese

(Contains Milk)

25 grams

Breadcrumbs

(Contains Cereals containing gluten)

1 sachet(s)

Mixed Herbs

180 grams

Macaroni

(Contains Cereals containing gluten May contain Soya)

150 grams

Creme Fraiche

(Contains Milk)

15 grams

Vegetable Stock Paste

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

32 grams

Pesto

(Contains Milk)

120 grams

Peas

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

20 grams

Butter

1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)4433 kJ
Energy (kcal)1060 kcal
Fat61.3 g
of which saturates31.1 g
Carbohydrate94.8 g
of which sugars9.7 g
Dietary Fiber7.3 g
Protein32.8 g
Salt3.53 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Small Bowl
Large Saucepan
Colander
Large Frying Pan
Baking Tray
Oven dish

Instructions

Get Started
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni. 

Peel and grate the garlic (or use a garlic press). Grate the cheese.

In a small bowl, combine the breadcrumbs, mixed herbs and the olive oil for the crumb (see pantry for amount). Set the crumb aside.

Macaroni Time
2

When your pan of water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Make the Sauce
3

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Melt in the butter (see pantry for amount).

Once hot, add the garlic and cook until fragrant, 1 min, then stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche and veg stock paste. 

Say Cheese
4

Bring the sauce to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins.

Meanwhile, preheat your grill to high.

Once the sauce has thickened, remove from the heat, then stir through the hard Italian style cheese, Cheddar, pesto, peas and cooked macaroni.

Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Get Grilling
5

Transfer the creamy pasta to an ovenproof dish and top evenly with the herby crumb.

Place your mac and cheese on a baking tray and grill until golden, 4-5 mins.

Serve
6

Share your pesto mac and cheese between your plates.

Enjoy!