PEA, RICOTTA & ZUCCHINI PASTA PIE

S SERVES 6 PREP 15 MINS COOK 50 MINS PER SERVE 1907kj

250g macaroni 1 tbsp vegetable or olive oil 1 zucchini, halved lengthwise, thinly sliced 2 cups frozen baby peas 2 cloves garlic, crushed 1 cup grated tasty cheese 8 eggs, at room temperature 1 cup milk 100g fresh ricotta 120g mixed salad leaves 2 tbsp bought Italian dressing

1 Preheat oven to 180ºc. Grease a 26cm round ovenproof pie plate. Place dish on an oven tray. 2 In a large saucepan of boiling salted water, cook pasta 10 mins until tender. Refresh under cold water, drain well.

3 Meanwhile, in a large frying pan, heat oil on medium. Cook zucchini 5 mins until tender. Add peas and half the garlic. Cook 2 mins until tender. Season. Transfer to a bowl.

4 Add pasta and half the cheese to zucchini mixture. Toss to combine. Transfer to prepared dish. Whisk eggs, milk and remaining garlic in a jug. Season. Pour over pasta mixture, sprinkle with ricotta and remaining cheese. Bake 40 mins until just set at centre. Stand 5 mins. Combine salad leaves and dressing in a bowl. Serve pasta pie with salad.