Gino's pasta bake with smoked salmon, fontina and peas

Gino has all the ingredients needed for a comforting Monday night meal for the whole family.

It tastes luxurious - but he’ll prove it’s quick and easy to prepare in less than 30 minutes.

Serves: 4

Ingredients

300g dried pennette rigate150g smoked salmon (cut into thin strips)150g frozen peas (defrosted)3 tablespoons snipped fresh chives150g fontina cheese (rind removed and cut into small pieces)Butter for greasing

For the béchamel

50g salted butter50g plain flour500ml full-fat milk1 pinch of freshly grated nutmeg½ teaspoon smoked sweet paprikaSalt and white pepper

Method

• First make the béchamel sauce. Melt the butter in a medium saucepan over a medium heat until foaming. Add the flour and cook for 1-2 minutes or until pale golden, stirring continuously.

• Start adding the milk a little at a time, whisking constantly and waiting for it to be incorporated before adding more. Bring to the boil then reduce the heat and simmer gently for 5-10 minutes, whisking occasionally, until thickened and smooth. Add the nutmeg and paprika and season with salt and pepper. Remove from the heat and set aside to cool slightly.

• Cook the pennette in a large pan of boiling, salted water until al dente. Drain thoroughly and tip it into a large bowl. Add the smoked salmon, peas and chives, and half each of the fontina and the béchamel. Stir to combine. Preheat the grill to medium.

• Grease a round baking dish, 25cm diameter. Tip in the pasta mixture, cover with the remaining béchamel and scatter over the remaining fontina.

• Place the dish under the grill and cook for 5 minutes or until golden. Leave to rest for about 5 minutes, then serve.