date:Jul 07, 2014
Ingredients
420g can cream of asparagus condensed soup
3 cups milk
500g dried farfalle pasta
1 tablespoon wholegrain mustard
2 teaspoons finely grated lemon rind
1 cup frozen peas
200g green beans, trimmed, cut into thirds
2 zucchini, sliced
200g sliced leg ham, chopped
1/2 cup boiling water
1/4 cup chopped fresh chives
1/2 cup grated tasty cheese
Method
1. Preheat oven to 200C/180C fan-forced. Place soup in a bowl. Gradually add milk, stirring until smooth and combined. Place pasta in a