Preheat the oven to 180C/350F. Grease a large baking dish.
Cook the pasta as instructed. Once cooked, drain and add back into the pan. Stir through the pesto, then the green peas.
Transfer the pasta to the baking dish and top with the shredded cheese.
Bake the pasta for 5-10 minutes, or until the cheese has melted and is bubbling.
Remove the pasta from the oven and let it sit for 5 minutes, before serving.
TO STORE: Refrigerate this pesto pasta as soon as it cools. Put the leftover cheese-baked pasta in an airtight container and refrigerate for up to 5 days.TO FREEZE: This pesto pasta bake freezes quite well. Once you have baked it, let it cool, and then cover the baking dish with food wrap. You can also freeze this pasta bake in portions using airtight plastic containers. This will keep for up to two months. TO REHEAT: Microwave portions of the pasta for 30-45 seconds until hot, or in a preheated oven.