Cook the macaroni in boiling salted water for 7 minutes, drain and return to the pan. Mix in the soup with half a can of water, borlotti beans, peas and 50g Walnuts, bring to the boil and season.
Transfer to a 2 litre serving dish. Mix together the breadcrumbs, Cheddar and remaining Walnuts and sprinkle over the pasta. Bake for 20 minutes until golden.
Notes
Cooks tip Try other flavours of soup for variation.Salt = 1.6g per serving