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This easy recipe turns a simple pasta bake into a green veggie feast. Pasta, broad beans, watercress and artichokes are all cooked in a rich and creamy mascarpone sauce with a golden halloumi topping. Fresh chilli adds a little spice, but you can leave it off if you prefer. See method
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Tip: Any leftovers can be stored in the fridge, covered, for up to 3 days. Reheat until piping hot.
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