Method
- Preheat the oven to 200°C.
- Bring a large pan of salted water to the boil and cook the penne for 2 minutes less than the packet instructions. Drain well.
- Heat olive oil in a pan and cook the leeks for 8-10 minutes until soft. Add garlic and cook for 1 more minute.
- Reduce the heat and stir in the soft cheese, followed by the milk. Season with salt and pepper.
- Add peas, salmon, and most of the parsley. Cook for 2 minutes.
- Transfer to a baking dish, stir in the pasta, and scatter Cheddar on top.
- Bake for 15-20 minutes until golden and bubbling.
Ingredients
- 1 x 400g can Batchelors garden peas (drained)
- 2 x 213g cans Princes red salmon (drained)
- 350g penne pasta
- 250g leeks (sliced)
- 2 garlic cloves (minced)
- 100g soft cheese
- 100ml milk
- 100g mature Cheddar cheese (grated)
- 1 handful fresh parsley (chopped)