Green Split Pea and Pesto Stuffed Conchiglie

Green Pea Dal & Pesto Stuffed Conchiglie

by The Cook and Him May 14, 2019 3 Comments

Stuffed conchiglie pasta shells filled with a split green pea dal and home-made pesto, baked in a tangy tomato sauce. Totally vegan and totally flavourful! This Cook & Him recipe is perfect for a weeknight meal.

Split green peas are loaded with fibre, making this recipe deliciously filling. They're the perfect addition to this lighter traditional Italian dish.

Any left-overs can be chilled and reheated - just make sure it's all piping hot before eating!

prep: 20 mins / cook: 1 hour 30 mins / inactive: 0 mins / total: 1 hour 50 mins / quantity: 4 servings

Ingredients

  • 1 red onion
  • 2 to 3 cloves garlic
  • drizzle of olive oil
  • 1 cup (200g) Split Green Peas
  • 3 cups (750ml) vegetable stock
  • 3 cups (80g) fresh baby spinach
  • pinch of salt and pepper
  • 4 cups (300g) conchiglie pasta shells
  • 500g Marinara Sauce - the Cook & Him (who else?) have an excellent recipe or you can use a good quality off-the-shelf jar
For the Pesto:
  • 2 cups fresh basil leaves
  • ½ lemon, juice only
  • ⅓ cup (45g) pine nuts
  • 1 tsp salt
  • 2 tbsp nutritional yeast
  • ¼ cup oil
  • 3 cloves garlic - peeled

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



The Cook and Him
The Cook and Him

Author



3 Responses

Esther
Esther

May 31, 2021

This is a fab recipe. I cheated and used bought vegan pesto and marinara sauce for an easy dinner. Just delicious – it is going into the weekly dinner rotation, I didn’t think I would ever eat mushy peas AND like them 😀

Jilly Cosgrove
Jilly Cosgrove

May 31, 2021

This is an absolutely delicious dish I am about to make it for the second time and both my husband and I have been healthy eating, or trying to during lockdown and these recipes have been great to make.

Bea
Bea

April 21, 2020

This recipe makes an incredibly tasty dish which has become a family favourite. The pesto in it is lovely, and all in all, it’s flavour heaven. Currently in lockdown, yet haven’t had difficulty getting the conchiglie shells, as they are often the last pasta shape to be selected in supermarkets. Keeping the green split peas in stock at home, so we can quite regularly feast on this dish!

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