Summer mac ’n’ cheese
Added veggies and a lighter, lemony sauce give a fresh take on this comforting classic.
Added veggies and a lighter, lemony sauce give a fresh take on this comforting classic.
SERVES 4 READY IN 20 mins 300g macaroni 200g frozen peas, defrosted 220g spinach, blanched and roughly chopped 125g panko breadcrumbs Olive oil, for drizzling FOR THE SAUCE 250g ricotta 125g mozzarella, torn 100g Cheddar, grated Zest 1 lemon 4tbsp green pesto 1 Put the pasta in a pan and cover with cold water. Bring to the boil and cook for 10 mins. Drain, reserving 300ml of the pasta water. 2 Heat the grill to medium. Whisk the sauce ingredients together with the pasta water until smooth. Stir ...