Ingredients

The following ingredients have 6 Servings
  • 100 g Asparagus Tips (chopped into 1cm chunks)
  • 1/2 head Broccoli
  • 2 tbsp Olive Oil
  • 2 Leeks (trimmed and sliced)
  • 100 g Unsalted Butter
  • 500 ml Milk
  • 1 tsp Ground Nutmeg
  • 100 g Plain Flour
  • 400 g Short Pasta
  • 150 g Cheddar
  • 150 g Pancetta cubes
  • 3 tbsp Panko Breadcumbs
  • Salt and Pepper

Instruction

  • Preheat the oven to 180°C/350°F. Heat the olive oil over a medium heat and cook the leeks until softened. Remove from the heat and set aside.
  • Heat the milk in a small saucepan. In another saucepan melt the butter before adding the nutmeg and flour, stirring together to make a roux. Add a little salt before slowly beginning to pour in the warm milk, stirring constantly. Once the sauce is smooth and thick, bring to the boil briefly before removing from the heat.
  • Cook the pasta for about half the time it instructs on the packet. Place the drained, cooked pasta, leeks, sauce and half the broccoli and asparagus into a large bowl. Mix everything together before tipping into a large, greased baking dish. Scatter the rest of the broccoli and asparagus over the top of the pasta followed by the pancetta and the cheese.
  • Cook for 20 minutes in the preheated oven. Remove, sprinkle over the breadcrumbs and return to the oven for another 5 minutes until browned. Serve.