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Stuffed shell pasta

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Ingredients for 1 servings:

  • 250 g pasta (conchiglie), shell pasta
  • 1 pack of arugula
  • 3 balls of mozzarella
  • 1 jar tomatoes, dried, preserved in oil
  • 50 g pine nuts
  • 1 lemon(s), organic, grated peel and juice
  • some pepper, freshly ground
  • Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Great finger food

Cook the pasta shells in plenty of boiling salted water according to the package instructions until al dente. Rinse in cold water and drain. Drain the tomatoes well, reserving the oil. Wash and dry the arugula. Finely dice the mozzarella and tomatoes. Toast the pine nuts and roughly chop the arugula. Mix everything together, season with a little tomato oil, lemon juice and zest, and pepper, and fill the pasta with the pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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