Ingredients:
180 grams of conchiglioni pasta
200 grams of ricotta
40 grams of pecorino toscano ( substitute Parmesan )
1 lemon
1 small bunch of fresh mint
1 can of Sweet peas @goodefoodsfamily
salt pepper
1-2 tbsp pesto sauce
Olive oil
Ingredients:
180 grams of conchiglioni pasta
200 grams of ricotta
40 grams of pecorino toscano ( substitute Parmesan )
1 lemon
1 small bunch of fresh mint
1 can of Sweet peas @goodefoodsfamily
salt pepper
1-2 tbsp pesto sauce
Olive oil
Cook the pasta in plenty of salted water for the time indicated on the package.
Add Salt and pepper to your liking.
When the pasta is all done , drain it and stuff it.
Heat little olive oil in a pan ,Add the remaining peas, pepper, pesto sauce the lemon zest from the other half of the lemon and toss the stuffed Shells for 2 minutes.
It’s ready to serve, enjoy when it is hot.
