Creamy Seafood Pasta Bake Q3

Chop the broccoli down into small florets (small trees) and then chop your chives as small as you can (snip them with scissors if you prefer).

When the water is boiling, add the penne. When your penne has been cooking for 3 mins, add your broccoli to the pot and cook for another 4 mins. When your pasta and broccoli are cooked, drain into a colander. Pop the pasta and brocoli back in to the pan. Mix in half the butter and season with a good pinch of salt and a generous grind of black pepper. Keep to one side.

While your pasta cooks, heat a wide saucepan over medium heat and add the rest of your butter. When the butter has melted, add your chopped leeks and cook for 4-5 mins or until the leeks have softened.

Season your leeks with a generous grind of black pepper and then stir in the crème fraiche. Add the fish stock pot (only use half) and stir to dissolve. Add your fish mix, stir gently to make sure all the fish is coated in the sauce.

Transfer the creamy fish mix to an ovenproof dish. Spread the pasta and broccoli on top, sprinkle on the hard Italian cheese and bake for 15 mins. Tip: If it looks like your pasta is becoming too brown, simply cover it with foil for the last 5 mins.