22 Street Lane Nursery - Dish of the Month

March 2018 Dish of the Month Recipe

Spring Chicken, Leek and Pea Pasta Bake

Ingredients: • 400g dried large shell pasta • 2 tbsp olive oil

• 2 leeks, sliced into 1cm rings • 1 garlic clove, finely chopped • 150g frozen peas • 300ml chicken stock • 300g cooked, skinless and boneless chicken, shredded • 250g Ricotta • 3 tbsp parsley, chopped • Zest of 1 lemon, plus 1 tbsp lemon juice • 250g Cheese

Method: 1.

Preheat the oven to 200°C

2. Cook the pasta shells according to packet instructions. Once cooked, drain pasta and set aside. 3. Place the olive oil in a large frying pan over a medium-high heat. Add the leeks and sauté for 5 minutes or until leek has softened. Add the garlic and cook for 2 minutes before adding the peas and chicken stock. Bring to a simmer and cook for 4 minutes. 4. Add to the frying pan the drained pasta, chicken, Ricotta, parsley, and lemon zest and juice. 5. Season with pepper and stir to combine all ingredients. 6. Transfer into a large baking dish and sprinkle over the Cheese. 7. Bake for 20-25 minutes or until the cheese is melted golden brown.

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