Posted in Recipes on 31.01.2019
Green Split Pea and Pesto Stuffed Conchiglie
prep: 20 mins / cook: 1 hour 30 mins / inactive: 0 mins / total: 1 hour 50 mins / quantity: 4 servings Print recipe?
The stuffed conchiglie are cooked pasta shells filled with split peas and homemade pesto, baked in a tangy tomato sauce. All vegan and all delicious!
Filled to bursting, these stuffed conchiglie are a little like mini lasagne pockets because I find cooked peas to have such a savoury, rich and almost meaty flavour. They’re cooked quite slowly, absorbing all that lovely vegetable stock, making them creamy and rich.
Did you know that peas are generally low in calories but high in fibre and heart healthy nutrients? They’re a mild source of vegetable protein too and this, combined with a relatively low energy density, makes them filling and satisfying.
I’ve stirred in some fresh spinach too, for extra Popeye iron and all round green goodness.
And for even more flavour we’ve got vegan pesto. I absolutely love making my own pesto, turning fresh herbs into a creamy, garlicky, somewhat addictive paste!
Leftover pesto? Try:
Or even these Crispy Coconut Cauliflower and Prawn Style Tacos
There’s a few processes to this stuffed conchiglie recipe but it’s also very easy to scale up and make a couple (or even a few!) more meals worth. I’ve baked them with this Marinara Sauce recipe – another thing I love to make myself because it’s got so much flavour compared to a jar. But in a pinch a jar of sauce will also do as the stuffed conchiglie is the star of this show! This is one of those truly hearty dishes that I love so much!
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Green Split Pea and Pesto Stuffed Conchiglie
prep: 20 mins / cook: 1 hour 30 mins / inactive: 0 mins / total: 1 hour 50 mins / quantity: 4 servings
- 1 red onion
- 2-3 cloves garlic
- drizzle of olive oil
- 1 cup (200g) Hodmedods Green Split Peas
- 3 cups (750ml) vegetable stock
- 3 cups (80g or roughly 3 good handfuls) fresh baby spinach
- salt and pepper
- 4 cups (300g) large conchiglie pasta shells
- 1 x Marinara Sauce recipe or sub a good quality 500g jar of Marinara Sauce
- 2 cups fresh basil leaves (approximately 2 large handfuls)
- 1/2 lemon – juice only
- 1/3 cup (45g) pine nuts
- 3 medium cloves garlic – peeled
- 1 tsp salt
- 2 tblsp nutritional yeast
- 1/4 cup oil – avocado and olive both work great
- Blender or food processor
- Peel the onion and garlic cloves. Finely dice the onion and crush the garlic and put both into a medium/large heavy based saucepan with a drizzle of olive oil
- Gently cook these over a medium heat for a couple of minutes until softened, stirring
- Add the split peas and vegetable stock, stir, bring to the boil then reduce the heat and simmer for around 1 hour, stirring occasionally until thick and creamy. Test the peas and cook for a little longer, topping up with veg stock if they're still too firm for you.
- While the peas are cooking bring a large pan of salted water to the boil and cook the pasta shells for 11 minutes. Drain and run under cold water to prevent any further cooking. Drain again and set aside
- For the pesto put everything into a food processor or blender and whizz to a smooth paste
- When the peas are cooked stir in the spinach until it wilts and mixes into the peas. I normally do this a handful at a time or the pot gets very crowded!
- Stir around half the pesto through the peas and taste - add more depending on personal taste. Add salt and pepper as required too
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- Pour the marinara sauce into the bottom of a large baking dish or pan
- Use a largeish spoon to scoop the peas into the pasta shells then nestle each one into the tomato sauce. Repeat until all the shells are filled
- Bake for 25-30 minutes until golden and crispy. Serve immediately
- The last time I made this I hadn't discovered a decent vegan parmesan yet! There's a very good one from Violife available in Tesco in the UK which would be lovely grated on top just before serving
- Any leftovers can be chilled and reheated - just make sure it's all piping hot before eating!
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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