Conchiglioni giganti with peas and carrots

Ingredients

• 12½ oz (350 g) Delverde conchiglioni giganti

• 1½ cup (7 oz or 200 g) peas

• 1 shallot, minced

• 1 tab of butter

• 3 tbsps extra-virgin olive oil

• 4 cup (1 l) hot vegetable broth

• 1 tsp fresh goat’s cheese

• 1 tbsp grated parmesan cheese

• 2 carrots, diced

• salt and pepper

Preparation

• Melt the butter in a saucepan and sauté the shallot until soft, adding a little broth if necessary. Add the peas and cook for 5 minutes, seasoning with salt and pepper. cover with hot broth and cook until peas are tender. puree the peas with the goat’s cheese and 2 tablespoons oil, using an immersion blender or in a food processor. adjust salt and pepper to taste.

• Bring a large pot of salted water to a boil and cook the conchiglioni until al dente. Meanwhile heat 1 tablespoon olive oil in a frying pan and sauté the carrots.

• Drain the pasta and mix with the pea puree. stir the parmesan into the pasta and serve with the sautéed carrot cubes.

Preparation time 10 minutes – cooking time 20 minutes – Level of difficulty easy

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