Pesto Mac 'N' Cheese With Tenderstem & Spinach

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Peel and finely slice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium-low heat 

Once melted, add the sliced onion with a pinch of salt and cook for 6-8 min or until softened 

Meanwhile, add the macaroni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the macaroni for 5 min or until cooked with a slight bite

Meanwhile, peel and finely chop (or grate) the garlic 

Grate the cheddar cheese

Once the macaroni has had 5 min, add the Tenderstem broccoli and cook for 2 min further until everything's tender

Once done, drain the macaroni and broccoli, reserving 300ml [600ml] of the starchy pasta water

Once the onion has softened, add the chopped garlic and cook for 1 min or until fragrant

Add the drained pasta and broccoli to the pan with the crème fraîche and a generous pinch of salt and pepper 

Add the basil nut pesto pots, grated cheddar and 200ml [350ml] of the starchy pasta water and give everything a good old mix up 

Add the baby leaf spinach and cook for 1 min further, stirring until it's wilted

Tip: add a splash more pasta water if the sauce is looking a bit dry – remember it will thicken in the oven! 

Transfer the mac 'n' cheese to an oven-proof dish 

Top with the panko breadcrumbs and pumpkin seeds

Put the dish in the oven for 10 min or until bubbling and crispy