Pea Pasta Recipe Using Conchigliette

When I saw these conchigliette (small shell shaped pasta I knew that a pea would sit beautifully in each one and so a pasta sauce was thought of before I finished shopping. Today is Tandy Tuesday and you can see Cindy’s contribution here. The main idea behind this concept is to make a pasta dish first and foremost. The second challenge is to use 5 ingredients. This is not always possible. Here I have made pea pasta.

Pea Pasta
Pea Pasta

Pea Pasta
  • 100g conchigliette per person
  • 15mls olive oil
  • 1 onion, finely chopped
  • 125g mushrooms, sliced
  • 250mls frozen peas
  • 30mls crème fraîche
  1. while you get your pasta cooking heat the oil in a large frying pan
  2. sauté the onions until they are soft
  3. add the mushrooms and cook until they are soft
  4. stir in the frozen peas and as soon as they are heated add the crème fraîche
  5. you may need to loosen the sauce with some of the pasta water
  6. drain the pasta and toss through the sauce

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8 thoughts on “Pea Pasta Recipe Using Conchigliette

  1. Dish looks terrific! I though about cooking pasta this coming weekend and I guess I will give this recipe a shot 🙂

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