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
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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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The Cook and Him
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