22 Street Lane Nursery - March 2018 Newsletter

Recipe of the Month March Newsletter

Spring Chicken, leek and pea pasta bake;

• 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.

Enjoy, we hope you like it!