Conchiglie con Piselli e Provola by @maritoemoglie_incucina

30 min

2 servings

🍝

160 g

Conchigliette

🫛

150 g

Peas

🧅

70 g

Onion

🫒

30 ml

Olive oil

💧

50 ml

Pea cooking water

🧀

100 g

Provola

🧀

30 g

Cheese

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

💧

750 ml

Water

  1. Chop
    • onion
    • provola cheese

    Finely chop 1 small onion and cut 100 g provola cheese into small cubes.

  2. Heat
    • olive oil
    • onion

    Heat 2 tablespoons olive oil in the frying pan over medium heat and sauté the chopped onion until translucent, about 3 minutes.

  3. Add
    • peas

    Add 150 g peas and cook for 3 minutes, stirring occasionally.

  4. Transfer
    • peas
    • pea cooking water

    Transfer two ladles of cooked peas with 50 ml pea cooking water to the blender and blend until smooth.

  5. Return
    • peas
    • pea cooking water

    Return the pea cream to the frying pan and stir it through the whole peas.

  6. Add
    • small pasta shells
    • water

    Add 160 g small pasta shells to the frying pan and pour in about 750 ml water, ensuring the pasta is fully covered.

  7. Season
    • small pasta shells
    • salt
    • water

    Season with salt and cook the pasta until al dente, stirring regularly and adding a little water only if needed.

  8. Add
    • provola cheese

    Turn off the heat and add the 100 g cubed provola cheese.

  9. Stir
    • provola cheese
    • black pepper

    Stir until the provola melts into the pasta and season with black pepper.

  10. Divide
    • grated Parmesan cheese

    Divide between 2 plates and finish with 30 g grated Parmesan cheese.

  11. Step
    • Salt

    Adjust with salt and pepper to taste.

  12. Serve
    • Peas
    • Provola
    • Cheese

    Serve the conchigliette with peas and provola hot, sprinkled with grated cheese.

Conchiglie con Piselli e Provola by @maritoemoglie_incucina

30 min

2 servings

🍝

160 g

Conchigliette

🫛

150 g

Peas

🧅

70 g

Onion

🫒

30 ml

Olive oil

💧

50 ml

Pea cooking water

🧀

100 g

Provola

🧀

30 g

Cheese

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

💧

750 ml

Water

Preparation Steps

  1. Step 1/12

    Finely chop 1 small onion and cut 100 g provola cheese into small cubes.

    🧅onion
    🧀provola cheese
    🔪knife
    🪵cutting board

  2. Step 2/12

    Heat 2 tablespoons olive oil in the frying pan over medium heat and sauté the chopped onion until translucent, about 3 minutes.

    🫒olive oil
    🧅onion
    🍳frying pan
    🥄wooden spoon

  3. Step 3/12

    Add 150 g peas and cook for 3 minutes, stirring occasionally.

    🫛peas
    🍳frying pan
    🥄wooden spoon

  4. Step 4/12

    Transfer two ladles of cooked peas with 50 ml pea cooking water to the blender and blend until smooth.

    🫛peas
    💧pea cooking water
    🥄ladle

  5. Step 5/12

    Return the pea cream to the frying pan and stir it through the whole peas.

    🫛peas
    💧pea cooking water
    🍳frying pan
    🥄wooden spoon

  6. Step 6/12

    Add 160 g small pasta shells to the frying pan and pour in about 750 ml water, ensuring the pasta is fully covered.

    🍝small pasta shells
    💧water
    🍳frying pan

  7. Step 7/12

    Season with salt and cook the pasta until al dente, stirring regularly and adding a little water only if needed.

    🍝small pasta shells
    🧂salt
    💧water
    🍳frying pan
    🥄wooden spoon

  8. Step 8/12

    Turn off the heat and add the 100 g cubed provola cheese.

    🧀provola cheese
    🍳frying pan

  9. Step 9/12

    Stir until the provola melts into the pasta and season with black pepper.

    🧀provola cheese
    ⚫black pepper
    🍳frying pan
    🥄wooden spoon

  10. Step 10/12

    Divide between 2 plates and finish with 30 g grated Parmesan cheese.

    🧀grated Parmesan cheese
    🧀grater

  11. Step 11/12

    Adjust with salt and pepper to taste.

  12. Step 12/12

    Serve the conchigliette with peas and provola hot, sprinkled with grated cheese.

Composition

Ingredients

Types

Vegetables, Legumes, Fats and Oils, Liquids, Seasonings

Ingredients

Conchigliette, Peas, Onion, Olive oil, Pea cooking water, Provola, Cheese, Salt, Pepper, Water

Notes

Peas (fresh or frozen), Onion (small, chopped), Provola (cut into cubes), Cheese (for example Parmigiano Reggiano, grated), Salt (to taste), Pepper (to taste), Water (enough to fully cover the pasta)

Allergens

to inform

Dietetics

Dietary regimen

Pescatarian

Calories

468 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 56g, Fat: 20g, Saturated fat: 10g, Fiber: 6g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 430mg, Phosphorus: 360mg, Potassium: 410mg, Iron: 2.5mg, Sodium: 500mg

Vitamins

Vitamin A: 170µg, Vitamin C: 18mg, Vitamin K: 30µg, Folate: 85µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

frying pan, wooden spoon, knife, cutting board, ladle, grater

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Melted, Al dente

Flavors

Savory, Cheesy, Sweet, Mild, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until steaming hot), freezer : 30 days (Store in a freezer-safe airtight container,Texture may soften after thawing)