Conchiglioni — Pasta Shells Stuffed with Ricotta and Pesto
An unusual appetizer with an Italian flair! It'll dress up the table and surprise your guests! Company coming over tonight and you're wondering what to make that's original, simple, quick, and delicious all at once? Then this recipe is just the thing — throw an Italian-style get-together with pasta, ricotta, and pesto.
snejok
Recipe author
Conchiglioni — Pasta Shells Stuffed with Ricotta and Pesto
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
10 g
Fats 41 %
21 g
Carbohydrates 39 %
20 g
329 kcal
GI:
100
/
0
/
0
- Boil the conchiglioni shells in salted water until al dente. Drain, rinse the pasta under cold running water, pat dry, and set aside. For the filling, beat the ricotta together with the pesto, then add the chopped tarragon, pepper, and salt. Stuff the shells. The stuffed shells can be kept in a cool place until serving. Just before serving, toast the pine nuts with the chopped chervil in a dry skillet, let them cool, and scatter them over the shells. Serve the dish cool or at room temperature. Enjoy!
Caloric content of the products possible in the composition of the dish
- Перец черный молотый - 255 kcal/100g
- Эстрагон - 25 kcal/100g
- Тархун - 40 kcal/100g
- Буковые орешки - 568 kcal/100g
- Пиния - 635 kcal/100g
- Орехи кедровые - 620 kcal/100g
- Соль - 0 kcal/100g
- Соус Песто - 565 kcal/100g
- Кервель - 237 kcal/100g
- Рикотта - 174 kcal/100g
- Макароны ракушки - 344 kcal/100g
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