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.
