RECIPES
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
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.
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