10g butter, chopped
1 leek, trimmed, cut into 1cm-thick slices
2 garlic cloves, crushed
535g can potato and leek soup
375g penne pasta
425g can tuna in olive oil, drained, flaked
1/2 cup frozen baby peas
1/4 cup sour cream
1/3 cup chopped fresh flat-leaf parsley leaves
1 cup grated pizza cheese
Way to cook
Preheat oven to 180C/160C fan-forced. Melt butter in a large, heavy-based ovenproof frying pan over medium heat. Add leek. Cook, stirring, for 3 to 4 minutes or until softened. Add garlic. Cook for 30 seconds or until fragrant. Add soup and 2 cups water. Bring to the boil. Season with salt and pepper. Stir in pasta. Cover. Bake for 30 to 35 minutes, stirring halfway through, or until pasta is tender.
Meanwhile, using a zester, remove rind from lemon. Juice lemon (you’ll need 1 tablespoon of juice).
Increase oven to 220C/200C fan-forced. Stir tuna, peas, sour cream, lemon juice and parsley into pasta mixture. Sprinkle pizza cheese over top. Bake, uncovered, for 10 minutes or until cheese is golden and melted. Sprinkle with lemon zest and baby rocket. Serve.