Preparation
Step 1
Set a large saucepan over a medium heat. Melt the butter then add the leek, broccoli and carrot. Cook for 10-12 minutes or until the vegetables have softened. Add the frozen peas and cook for 1 minute.
Step 2
Stir in the flour until the mixture thickens then slowly pour in the milk and vegetable stock, stirring constantly until the sauce thickens. Mix in 100g cheddar and the pesto.
Step 3
Use a stick blender or food processor to blend the sauce until completely smooth. Stir in the tuna.
Step 4
Meanwhile, cook the pasta in boiling lightly salted water for 2 minutes less than pack instructions. Drain the pasta, mix in to the sauce then tip in to a large baking dish.
Step 5
Scatter with the breadcrumbs, parmesan, the remaining cheddar and a drizzle of olive oil. Bake for 25 minutes until the top is crispy and the pasta is bubbling. Remove from the oven to cool for 10 minutes before serving.
