CHEESY MACARONI

INGREDIENTS:

• 180g macaroni
• 100g defrosted petit pois
• Handful cherry tomatoes
• 400g of Saclà Alfredo with Black Summer Truffle
• 75g black olives
• 1 tbsp fresh breadcrumbs
• 60g grated cheese

method:

• Preheat oven to 200°C/Fan 180°C/Gas Mark 6.
• Place dry pasta in an ovenproof dish (there is no need to pre-cook the pasta), and add the tomatoes and olives.
• Shake jar and pour over the pasta and vegetables. Add 250ml water, and stir thoroughly to ensure the pasta is covered.
• Pop in the oven and after 25 minutes, stir thoroughly again and sprinkle over the grated cheese and breadcrumbs, baking for a further 15 minutes until everything is golden and piping hot.