375g of dried tortiglioni pasta
2 cups of frozen broad beans
1 medium brown onion, finely chopped
2 tablespoons plain flour
1 3/4 cups milk
1/2 cup reduced-fat thickened cream
1 large red capsicum, finely chopped
1 cup grated reduced-fat tasty cheese
415g can red salmon, drained, bones and skin removed, flaked
Grease a 5cm-deep, 22cm x 27cm (base) baking dish.
Cook the pasta in a saucepan of boiling, salted water, following packet directions, until is just tender.
Transfer to a bowl.
Meanwhile, place beans in a bowl.
Cover with boiling water.
Stand for 2 minutes.
Refresh under cold water.
Peel and discard skins.
Preheat grill on high.
Melt butter in a saucepan over medium heat.
Cook, stirring, for 2 to 3 minutes or until softened.
Cook, stirring, for 1 to 2 minutes or until mixture bubbles.
Gradually stir in milk and cream.
Bring to the boil.
Reduce heat to low.
Cook, stirring, for 5 minutes or until mixture has thickened.
Stir in capsicum and one-third of the cheese.
Cook, stirring, for 2 minutes or until melted and smooth.
Season with salt and pepper.
Add milk mixture, beans and salmon to pasta.
Stir to combine.
Transfer to prepared dish.
Sprinkle with remaining cheese.
Grill for 7 minutes or until golden.
Stand for 5 minutes. Serve.