Conchiglioni giganti with peas and carrots
• 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
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.
DELVERDE INDUSTRIE ALIMENTARI S.p.A.
Industrial area – Fara San Martino (CH) - Zip code 66015 – Abruzzo – Italia
VAT number and Registration Code at Company Registry of Chieti (CCIAA): 0177108068
Capital: Euro 14.797.336,00 i.v.
Company controlled by Molinos Rio De La Plata, Buenos Aires (Argentina)