Conchiglioni with Pea and Tarragon

6 Antworten

This week the I heart cooking clubs members open their passports and choose a dish around the world. I travel to Italy in Kiel, a wonderful Italian shop in the backyard and bought some conchiglioni made in Italy. Italy is the epitome of pasta for me.

Mercato Italiano Italien für Sie mitten in Kiel

Back in Germany I bought fresh peas on the weekly market and podded them in the sun

©Erbsen palen

and prepared

Conchiglioni with Pea and Tarragon

©Conchiglioni with Pea and Tarragon (2)

Really delicious!

Conchiglioni with Pea and Tarragon

YIELD: Serves 2

©Conchiglioni with Pea and Tarragon (1)

An Italian inspired dish with fresh tasting and the smell of freshly mowed grass. A warm pasta mixture meets cold cottage cheese.

Zutaten:

  • 1 kg peas in their pods
  • 1 large sprig of tarragon, the leaves
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 200 grams conchiglioni rigati
  • 200 grams cottage cheese

SOURCE

modified by Ulrike Westphal nach:
from Nigel Slater Kitchen

INSTRUCTIONS

  1. Pod the peasc
  2. Boil conchiglie in deep, highly salted water for 13 minutes or according instructions, till tender. Meanwhile, cook peas in a steamer, drain and blitz in a food processor with a little olive oil and the tarragon leaves. Salt to taste
  3. Drain the pasta lightly, leaving a little water in the bottom of the pan. Add the pea purée and toss. Divide between two bowls, add cottage cheese in dollops and serve with a few twists of pepper

total time: 40 minutes
preparation time:20 minutes
cook/baking time: 15 minutes

 
 
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6 thoughts on “Conchiglioni with Pea and Tarragon”

  1. Pingback: Rezepte von Nigel Slater | kuechenlatein.com

  3. Kim

    I love that you have an Italian shop in your backyard. How wonderful and fun! Pasta and Italy definitely go hand in hand and I love how fresh and delicious this recipe looks! Gorgeous :)

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  6. Pingback: Rezepte mit Estragon - Tarragon - kuechenlatein.com

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