Spinach Pesto Pasta

- 250g / 9oz Dried pasta
- 150g / 5.29oz Frozen peas
- 140g / 5oz Mascarpone
- 90g / 3oz full-fat Cream cheese
- 50ml / 1.76fl oz full-fat (whole) Milk
- 140g / 5oz grated Cheddar
- freshly ground Black pepper

1. Preheat the oven to 220°C (240°C fan) / 475°F (Gas 9).
2. Bring a pan of water to the boil and add 250g / 9oz dried pasta. Cook according to the packet instructions, adding 150g / 5.29oz frozen peas in the last 5 minutes.
3. In a large bowl, mix together 140g / 5oz mascarpone, 90g / 3oz full-fat cream cheese, 50ml / 1.76fl oz full-fat (whole) milk, 80g / 3oz grated Cheddar, and freshly ground black pepper.
4. Drain the pasta and peas, add to the bowl and combine.
5. Pour the mixture into an ovenproof dish, top with the remaining Cheddar, and a little more freshly ground black pepper.
6. Bake for about 20 minutes until golden and bubbling.