Stuffed shell pasta with ricotta pesto cream

Name: Stuffed shell pasta with ricotta pesto cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3-4 Tbsp Basil pesto; 1 TABLESPOON grated parmesan cheese; 200 g Ricotta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Courgettes (about 250 g each); 250 g cherry tomatoes; 1 small clove of garlic; 3 Stem(s) Basil; 20 pieces (approx. 120 g) large mussel noodles; 3 TABLESPOONS Olive oil; 125 g Caper apples; 3-4 Tbsp Balsamic cream

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3-4 Tbsp Basil pesto
1 TABLESPOON grated parmesan cheese
200 g Ricotta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Courgettes (about 250 g each)
250 g cherry tomatoes
1 small clove of garlic
3 Stem(s) Basil
20 pieces (approx. 120 g) large mussel noodles
3 TABLESPOONS Olive oil
125 g Caper apples
3-4 Tbsp Balsamic cream

Directions

1
Mix 2 tablespoons of pesto, parmesan and ricotta and season with salt and pepper. Wash, clean and slice the zucchini. Wash the tomatoes. Peel garlic and cut into thin slices.
2
Wash the basil, shake dry and cut the leaves of 2 stems into thin strips. Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a pan. Fry the zucchini slices for 4-5 minutes, turning them until golden brown.
3
Add the tomatoes, basil strips, caper apples and garlic to the pan and fry for about 3 minutes, turning. Season with salt and pepper. Add zucchini again, deglaze with balsamic cream, bring to the boil briefly and set aside.
4
Drain the pasta, rinse briefly in cold water and allow to drain. Fill the noodles with the pesto cream. Arrange lukewarm vegetables and filled noodles. Drizzle pasta with remaining pesto and garnish with basil leaves.