Family-Friendly
Weeknight Conchiglie with Peas & Mint
Cibo di Italia Conchiglie Rigate are little ridged shells designed to catch peas, soft cheese and herbs. This is a 25-minute dinner that feels much more grown-up than the time it takes. Bright, green, comforting.
Ingredients
- 400gCibo di Italia Conchiglie Rigate
- 300gfrozen peas — no need to defrost
- 3tbspolive oil
- 1piecesmall onion — finely chopped
- 2piecesgarlic cloves — finely grated
- 150gricotta — full-fat
- 40gparmesan — finely grated
- 1piecesmall bunch fresh mint — leaves picked and torn
- 1tbsplemon zest
- to tastesalt and black pepper
Method
Step 1.Bring 4 litres of salted water (2 tbsp salt) to a hard boil for the pasta.
8 min
Step 2.Warm the olive oil in a wide pan over medium heat. Add the onion with a pinch of salt and cook 6 minutes until soft and translucent.
6 min
Step 3.Stir in the garlic for 30 seconds, then add the peas with 4 tbsp water. Cover and cook 3 minutes until the peas are bright and tender.
4 min
Step 4.Drop the conchiglie into the boiling water. Cook 10 minutes — taste at 9 for al dente.
10 min
Step 5.Tip half the peas into a bowl and mash roughly with a fork. Stir the mash back into the pan with the ricotta, lemon zest and a good grind of pepper.
1 min
Step 6.Scoop out a mug of pasta water. Drain the conchiglie and add to the pea pan with a splash of pasta water.
1 min
Step 7.Toss gently for 1 minute until the ricotta turns into a soft, creamy sauce coating every shell. Loosen further with pasta water if needed.
1 min
Step 8.Fold through most of the mint and parmesan. Serve with the rest scattered over the top.
Goes well with
Sparkling water with cucumber slices, lime and a sprig of mint.
Charred halloumi wedges with a squeeze of lemon.
Sliced mango with lime zest and a pinch of salt.
The pasta we used
Cibo di Italia Conchiglie Rigate
500g · Cooks in 10–12 minutes · Serves ~5
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