recipes
3 cheese stuffed pasta shells with pear and pistachios
2025-05-30
Ingredients
15 large pasta shells (Lamb brand)
500g irkotta (Benna)
1 fresh gbejna (Benna)
2 tbsp grated Grana Padano
1 egg yolk
2 pears, peeled, cored and diced small
2 tbsp chopped pistachios
Few fresh leaves basil, chopped
Salt and pepper to taste
250ml cooking cream or white sauce
2 tbsp pistachio pesto (Camel brand)
Extra grated Grana Padano cheese and pistachios for serving
Method
Start this recipe by half cooking the pasta shells in a pan of salted water then drain. Meanwhile, make the filling by mixing together irkotta, gbejna, 2 tbsp grana, egg yolk. Stir in the pears, pistachios, basil leaves and season well with salt and pepper. Spoon the filling into a piping bag and stuff the pasta shells. Place into an oven dish, pour over the cooking cream or white sauce and sprinkle over the extra grana and pistachios. Bake in the oven at 200c for 15 minutes. To serve, spread the pistachio pesto on the center of your serving plates and lay the stuffed pasta shells on top. Drizzle with a little olive oil and decorate with fresh microgreens.
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