Mortadella & Pistachio Pesto Pasta Bake
Looking for a creative way to use your pistachio pesto? Try this mortadella pistachio pesto pasta bake with conchiglioni.
Equipment
- 1 garlic mincer
- 1 medium pan
- 1 large pot
- 1 large casserole
- 1 pasta ladle
- 1 silicone spoon
- 2 small teaspoons
Ingredients
- 5 slices fresh Italian mortadella from the counter
- 1 can peas not the finest ones; or use fresh.
- 1 clove garlic
- Belmorso Sicilian Pistachio Pesto
- 400 ml besciamella I am using Valsoia dairy free but you can make yours from scratch following the recipe here: Recipe for Cannelloni with Lamb Ragù
- grated parmesan
- 200 gr Conchiglioni Giant Pasta Shells
- Belmorso Extra Virgin Olive Oil 1 lt
Instructions
- Mince your garlic, add to a pan with the peas, and sauté in a pan with a tablespoon Belmorso EVOO.
- Heat up your besciamella, or prepare yours.
- In the meantime, boil the water for your pasta with plenty of water and salt, as the conchiglioni are pretty large.
- Then add the Conchiglioni to cook for 4 to 5 minutes max.
- Take everything off the heat.
- Mix the peas into the besciamella and add a pinch of black pepper.
- Drain the pasta shells, and layer them on your casserole - after drizzling some EVOO to avoid the pasta from sticking.
- Stuff half the pasta shells with the pistachio pesto, just a small teaspoon. It's ok, if they are not fully stuffed.
- Stuff the other half of the conchiglioni pasta with the fresh mortadella.
- Make sure your pasta shells are all still with the opening facing up.
- Top with the besciamella and peas, making sure it also gets in the shells openings and continues filling them.
- If you are using a smaller dish, you can do a second layer by repeating all the steps above and finishing with more peas, and besciamella.
- Finish with the grated parmesan.
- Bake for 20 minutes.
- Take out of the oven and serve. This is how ours looked.
