Conchiglioni filled with stracciatella, pistachios, cherry tomatoes and lemon
We love stuffed conchiglioni in all their variations: After preparing them in their most classic version, with ricotta and spinach, and trying a lighter alternative with ricotta, zucchini, and lemon, this time we're going for a cold, colorful, no-bake option.
Ingredients · Servings 3
- 22 shells
- 300 g of stracciatella with albahaca (or natural)
- 11 tomates cherry
- 50g of pistachios (shelled)
- 1 lemon (preferably unwaxed and untreated)
- Salt (amount to taste)
- black pepper (amount to taste)
Method · 35 min
- Drain the stracciatella in a colander for at least 15 minutes to achieve a more compact and less watery filling.
- Wash and quarter the cherry tomatoes, season with salt, mix and set aside.
- Cook the conchiglioni in salted water, following the time indicated on the package, and drain them al dente.
- Rinse the conchiglioni under cold water to stop the cooking process and drain them well, making sure to remove any water that may remain inside.
- Let the conchiglioni dry on kitchen paper or a clean cloth.
- Finely chop the pistachios and reserve approximately one third to finish the stuffed conchiglioni.
- In a bowl, mix the stracciatella with two-thirds of the pistachios, lemon zest to taste, and black pepper. Mix well and adjust the salt if necessary.
- Fill each piece of pasta with the stracciatella cream, add two pieces of cherry tomato and finish with the reserved chopped pistachios.
- The cold conchiglioni with stracciatella, pistachios, cherry tomatoes and lemon are ready to serve.
