Penne pasta bake with peas, fetta and mint Photo: Anson Smart
2 cups cooked penne pasta.
40g good-quality fetta, crumbled.
40g grated parmesan.
1 cup peas, boiled until tender.
2 tbsp chopped mint.
2 tbsp chopped parsley.
Sea salt and freshly ground black pepper.
Grated parmesan, extra.
Preheat the oven to 200C. In a large bowl, combine the pasta, cheeses, peas, mint, parsley and cream. Season to taste. Divide the pasta between two small ovenproof dishes, such as ramekins, sprinkle with extra parmesan and bake for 10 minutes. Transport the pasta in its dish and eat hot or cold.
- Main Ingredients - Pasta, Cheese
- Cuisine - Italian
- Course - Main-course
- Occasion - Midweek dinner