Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons plain flour
- 300grams dried elbow pasta
- 50grams butter
- 2 cup milk (see tip)
- 1/4 bunch basil leaves (to serve)
- 1 1/2 cup vintage cheddar, coarsely grated
- 2tablespoons rocket and parmesan dip
- 1tablespoons olive oil
- 2 ripe tomatoes, thinly sliced
- 1/2 cup baby bocconcini
- 130grams sweet berry truss tomatoes, halved
Nutrition per serving
4180kJ
Protein
43.2grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook pasta in salted, boiling water according to packet instructions. Drain and return to pan.
Step 2 of 4
Meanwhile, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture thickens. Remove pan from heat. Stir in cheddar. Season with salt and pepper.
Step 3 of 4
Add sauce to pasta and stir to coat. Transfer pasta mixture to 4 x 11/2 cup capacity ovenproof dishes. Top with bocconcini, then tomato. Bake for 25 minutes or until warmed through and tomato is tender.
Step 4 of 4
Meanwhile, combine dip and oil in a small bowl. Serve pasta with pesto and scattered with basil.
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