Green Pea Dal & Pesto Stuffed Conchiglie

Method

1. Peel the onion and garlic cloves. Finely dice the onion and crush the garlic and put both into a medium/large heavy based saucepan with a drizzle of olive oil
2. Gently cook over a medium heat for a couple of minutes until softened, stirring
3. Add the split peas and vegetable sotck, stir, bring to the boil, then reduce the heat and simmer for around 1 hour, stirring occasionally until thick and creamy. Test the peas and cook for a little longer, topping up with veg stock if they're still too firm for you
4. While the peas are cooking, bring a large pan of salted water to the boil and cook the pasta shells for 11 minutes. Drain and run under cold water to prevent any further cooking. Drain again and set aside.
5. For the Pesto: put everything into a food processor or blender and whizz to a smooth paste
6. When the peas are cooked stir in the spinach until it wilts and mixes into the peas.
7. Stir around half the pesto through the peas and taste - add more depending on personal taste. Add salt and pepper as required too
8. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
9. Pour the marinara sauce into the bottom of a large baking dish or pan
10. Use a largeish spoon to scoop the peas into the pasta shells then nestle each one into the tomato sauce. Repeat until all the shells are filled
11. Bake for 25-30 minutes until golden and crispy. Serve immediately