Recipe Method

* Tested in 900Watt microwave oven

1. Add 50 ml water to  the butternut in a covered microwave-proof dish, and microwave on 100% Power for 10 minutes,  shaking gently after 5 minutes to move the butternut around somewhat, and adding in the sugar snap peas as a top layer to cook in too for that last 5 minutes.
2. In the time the butternut is cooking, fry the bacon on high heat in a medium size saucepan, while chopping the onion to add in when the bacon is well on its way to being cooked.  Continue cooking for 5 minutes.
3. Stir in the pesto followed by the thawed sweet corn, and lastly the drained, cooked butternut and sugar snap pea mix, turning over gently just to combine.
4. Roughly crumble over the feta cheese. Place on the saucepan lid and leave to warm through on the lowest heat setting for 3 minutes for the corn to warm up well, and the feta to soften. Grind black pepper over.
5. Cook the instant noodles as per pack instructions, and serve immediately with the main meal.