Foodie Friday: Pepper Pasta Pie

pepperpastapie(Serves 4)

Ingredients:
150g penne
1 tbsp olive oil, plus extra for greasing
1 red onion, thinly sliced
1 clove garlic, finely chopped
1 red pepper, sliced
1 yellow pepper, sliced
100g frozen peas
75g mature Cheddar, grated
4 medium eggs, beaten
50g fresh soured cream
50g toasted pine nuts
1/2 tsp crushed chilli flakes
100g Italian style salad leaves

Method:
1. Preheat the oven to 180C, fan 160C, gas 4. Cook the pasta following pack instructions, then drain.
2. Meanwhile, heat the oil in a frying pan and cook the onion, garlic and peppers for 5-10 minutes, adding in the peas for the last 2 minutes.
3. Stir in three-quarters of the cheese, the eggs, soured cream, pine nuts, chilli flakes and drained pasta, then cook for a further 1 minute, until slightly thickened.
4. Season with freshly ground black pepper and pour into a lightly greased 16cm loose-bottomed cake tin.
5. Scatter over the remaining cheese and bake in the oven for 45 minutes, until set. Cover with foil after 20 minutes to prevent the top from drying. Rest for 10 minutes before cutting into slices and serving with the salad.

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