1.Heat oil in a pan and fry the onion until it turns gold in colour. Add the garlic cloves, stir and cook for 2 minutes. Add the broad beans, stir and cook for 2 minutes. Keep on stirring every now and again
2.Add the tomato pulp, the concentrated tomato paste, bay leaves, the cauliflower leaves, salt and pepper. Stir and cook over a moderate heat for 3 minutes
3.Add the water, stir and bring to the boil. Cook for 2 minutes and then add the pasta beads. Cook for 14 minutes. Stir constantly as the pasta beads tend to stick
4.Lower the heat, add the cheeselets, cover and continue cooking for 5 more minutes . Stir once only to avoid breaking the cheeselets
5.Sprinkle with grated cheese

From the book "Cooking with Peter – the best recipes from the first two books" by Peter Dacoutros. Klabb Kotba Matlin Publications.