Baked Pesto Penne

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Step 1.

Boil the pasta in plenty of salted water until slightly more al dente than you would normally have.

Step 2.

Meanwhile, blitz the almonds in a food processor until they resemble breadcrumbs. Then add the basil, a pinch of salt and a big glug of olive oil and blitz again.

Step 3.

Melt the butter in a saucepan over a medium heat, then add the flour and cook until golden. Pour in the milk bit by bit, stirring all the while.

Step 4.

Once all of the milk has been added, grate in 150g of the parmesan cheese, stir until melted and then stir in the pesto too.

Step 5.

Drain the cooked pasta into a large bowl and pour in the pesto béchamel mix. Stir well until the pasta is creamy and well coated.

Step 6.

Pour into an oven dish and sprinkle over the breadcrumbs, grate over the remaining parmesan and break up the mozzarella and dot around the top.

Step 7.

Bake in the oven at 180°C for 15 mins until golden.

In partnership with Ocado.

500g Gluten Free Pasta
50g Almonds
60g Basil
50g Butter
2 Tbsp Plain Flour
500ml Milk
200g Parmesan
30g Gluten Free Breadcrumbs
1 Ball of Mozzarella
Olive Oil