Ingredients:

  • 250g macaroni
  • 2 x 400g cans minestrone soup
  • 400g can borlotti beans, drained and rinsed
  • 100g frozen peas
  • 75g California walnuts, roughly chopped
  • 50g breadcrumbs
  • 50g mature cheddar cheese, grated

Preparation:

  1. Preheat the oven to 200°C, gas mark 6.
  2. Cook the macaroni in boiling salted water for 7 minutes, drain and return to the pan. Mix in the soup with half a can of water, borlotti beans, peas and 50g walnuts, bring to the boil and season.
  3. Transfer to a 2 litre serving dish. Mix together the breadcrumbs, cheddar and remaining walnuts and sprinkle over the pasta. Bake for 20 minutes until golden.