|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
For the Pesto:
Comments will be approved before showing up.
This easy and versatile dish makes the most of seasonal fruit for a superb late summer dessert - or even a whole meal! It's especially lovely made with little yellow mirabelle plums, which have a wonderful honeydew sweetness.