CHEESY MACARONI

INGREDIENTS:

• 6 oz macaroni
• 3,5 oz defrosted petit pois
• Handful cherry tomatoes
• 14 oz of Saclà Alfredo with Black Summer Truffle
• 2,6 oz black olives
• 1 tbsp fresh breadcrumbs
• 2 oz grated cheese

method:

• Preheat oven to 392°F.
• 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 8,45 fl oz 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.