Pea Fusilli and Courgette Crumble with Sliced Salad

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil.
2. Cook pasta in pot of boiling water for 8 minutes until al dente (just tender). Drain and run under cold water prevent it over-cooking.
3. While pasta is cooking, prepare rest of the meal; mix all courgette crumble ingredients together in a medium bowl and set aside.
4. Melt butter in pot pasta was cooking in on medium heat. Add flour and cook, stirring often for 1–2 minutes until flour is golden and smells nutty. Reduce heat to low and add milk, half cup at a time, whisking constantly, until smooth and thick. Remove from heat. Add remaining pea fusilli ingredients and cooked pasta, stir to combine.
5. Transfer mixture to a large baking dish, smooth out and sprinkle over courgette crumble mixture. Bake for about 15 minutes or until golden and crunchy.
6. While crumble is baking, prepare salad; slice cucumber and tomatoes and drizzle with olive oil and balsamic vinegar (if using). Season with salt and pepper.
7. Divide pea fusilli and courgette crumble between plates. Serve salad on the side.