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Pasta frozen peas zucchini bacon clove mashed garlic lemon Taleggio cheese heavy cream nutmeg Parmesan cheese olive oil salt
Viewed: 55 - Published at: 5 years agoIngredients
- 10 oz stuffing pasta (tube, shells ...)
- 7 oz frozen peas
- 1 large zucchini, washed, unpeeled, grated
- 3oz bacon, finely chopped
- 1 clove mashed garlic (or pressed garlic)
- he zest of half a lemon
- 8 oz taleggio cheese , crusts
- 1/2 cup heavy cream
- A pinch of nutmeg
- 1/4 cup Parmesan cheese, grated
- olive oil
- salt and pepper
Method
- Boil pasta according to manufacturer's instructions. Drain, toss with a tablespoon of oil and arrange in an ovenproof pie pan. Should be vertical, and then can easily fill them.
- Boil peas in salted water for 3 minutes. Drain and reserve.
- Arrange the zucchini in a colander, add salt and let stand 10 minutes and lose water. Wash, drain and set aside.
- Fry the bacon in a skillet with oil for 3 minutes, until crisp. Add the mashed garlic, zucchini and lemon zest. Cook 2 minutes more. Add salt and pepper.
- Mix everything together with the peas. Place the mixture on the paste and spread with a spatula, thus filling the holes enter into the pasta.
- Meanwhile, melt the cheese in a saucepan with the cream over low heat. Pour the cheese sauce over the pasta and bake 20 minutes at 350 degrees. Remove from the oven when the dough begins to brown.
- Notes:
- If you do not find Taleggio, can replace or Brie Camembert
