Ham, Pea & Pasta Bake

• 40 gplain flour
• 200 gfrozen peas
• 600 mlwhole milk
• 40 gunsalted butter
• 400 gdried fusilli
• 250 gcooked ham, cut into bite-sized pieces
• 1 tbspDijon mustard
• 200 gmature Cheddar, grated
• pinch freshly grated nutmeg
• 60 gpanko breadcrumbs
• 1 tbspolive oil
• 40 gParmesan, finely grated
• Fine salt, to taste
• 15 gparsley leaves, torn
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C fan. Cook the fusilli in well-salted water for 2 minutes less than the pack time, dropping the peas in for the final minute. Drain and set aside.
2. 2Melt the butter in a roomy saucepan, stir in the flour and cook over a gentle heat for 2 minutes without colouring; it should smell biscuity, not toasty. Gradually whisk in the milk, a splash at a time, until smooth, then simmer for 5 minutes, whisking, until it coats the back of a spoon.
3. 3Let the sauce bubble for another minute until glossy and even. Take off the heat and stir through the mustard, 150 g Cheddar and a grating of nutmeg. Season boldly with salt and black pepper; pasta bakes need a well-seasoned sauce to sing once baked.
4. 4Fold the ham, pasta and peas through the sauce until everything is properly coated, then tip into a large ovenproof dish and level the top.
5. 5Mix the panko, Parmesan and olive oil with your fingertips until it looks like damp sand. Scatter over the bake, then finish with the remaining 50 g Cheddar. Bake for 20 to 25 minutes, until bubbling fiercely at the edges and the topping is deep gold.
6. 6Rest for 5 minutes so the sauce sets, then scatter with torn parsley.

Per serving

kcal

678

protein

33.7g

fibre

4.5g

carbs

71.4g

fat

28.4g