Chilled stuffed conchiglioni with stracciatella, pistachios, cherry tomatoes, and lemon
We love stuffed conchiglioni in every variation, from the classic ricotta and spinach version to the fresher one with ricotta, zucchini and lemon . This time, they’re served cold, colorful and no-bake. These cold stuffed conchiglioni with stracciatella, cherry tomatoes, pistachios and lemon are creamy, fresh and full of Mediterranean flavor. The large pasta shells hold a soft filling, while the tomatoes and pistachios add color and crunch . Perfect as a cold first course for summer, they also work beautifully for an aperitif , buffet or terrace dinner. A simple yet elegant summer cold pasta dish that brings Italian sunshine to the table.
- Time: 35 min
- Servings: 3
Source: en.petitchef.com
Ingredients
- conchiglioni pasta shells
- stracciatella with basil, or plain
- cherry tomatoes
- shelled pistachios
- untreated lemon
- Salt to taste
- Black pepper to taste