Ingredients
• 420g can cream of asparagus condensed soup
• 3 cups milk
• 500g dried farfalle pasta
• 1 tablespoon wholegrain mustard
• 2 teaspoons finely grated lemon rind
• 1 cup frozen peas
• 200g green beans, trimmed, cut into thirds
• 2 zucchini, sliced
• 200g sliced leg ham, chopped
• 1/2 cup boiling water
• 1/4 cup chopped fresh chives
• 1/2 cup grated tasty cheese
Method
1. Preheat oven to 200C/180C fan-forced. Place soup in a bowl. Gradually add milk, stirring until smooth and combined. Place pasta in a 12-cup-capacity baking dish. Add soup mixture. Stir to combine. Cover tightly with foil.
2. Bake for 20 minutes. Add mustard, lemon rind, peas, beans, zucchini and ham. Stir to combine. Bake, covered, for a further 20 minutes or until pasta and vegetables are just tender. Uncover. Stir in the boiling water and chives. Sprinkle with cheese.
3. Bake, uncovered, for a further 10 minutes or until top is golden. Stand for 5 minutes before serving.
