4

share on

Shells to peppa pig

ingredients

servings

2

Conchiglie rigate, pasta

150 grams

UHT cooking cream

100 grams

Butter

1 knob

Extra virgin olive oil

to taste

Courgette

250 grams

Radishes

100 grams

Iodized salt

to taste

Grana Padano

50 grams

Chili powder

1 teaspoon

Garlic

1 wedge

Semiskimmed milk

100 grams

first courses from Italy - Umbria

Shells to peppa pig

Shells to peppa pig

vegetarian with gluten with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Shells to peppa pig

Shells with pink cream and zucchini

Shells to peppa pig step 1

step 1

Lavale radishes. Slice half of them. Clean and wash the zucchini. Cut them into slices.

Shells to peppa pig step 2

step 2

In a pan pour oil. Combine a clove of garlic cut in half. Add the zucchini slices and half radishes. Cook until the vegetables found not cooked but still crunchy. Add salt and pepper.

Shells to peppa pig step 3

step 3

In a blender chop 50 grams of radishes with a little milk. Add salt and a generous pinch of red pepper.

Shells to peppa pig step 4

step 4

Pour the pink milk in a saucepan and cook stirring. Add the cream and heat off Grana Padano. Taste and adjust salt.

Shells to peppa pig step 5

step 5

Boil water for pasta. Add salt to taste and pour the shells. Bake according to the cooking times provided for by the pulp production house.

Shells to peppa pig step 6

step 6

Drain the shells. Separate them with a knob of butter and season with pink sauce.

Shells to peppa pig step 7

step 7

Plating. Serve the zucchini in pink sauce with two tablespoons of zucchini and radishes into rounds. You can decorate the dish with slices of radishes and zucchini cut into raw as illustrative photo.

Shells to peppa pig step 8

step 8

If you like the recipe, you can follow me on instagram lidiaunderscoresivolella. Put like and write me .... I will insert with pleasure the recipe with proceedings in OREEGANO blog. Thank you and Bon appetit !!

Loading pic