Prep Time:
20 minutes |
Cook Time:
20 minutes |
Serves:
4-6 |
About the recipe
Here's a recipe from Gina DeGirolamo.
We recently had quite a bit of fresh spring peas. I love how the conchiglie shells scoop them up for a nice sweet surprise in every bite.
Ingredients
|
Conchiglie pasta box
Preparation
- In a large saucepan or wok heat 2 tbsp of olive oil, saute anchovies until emulsified. Add garlic, leeks and carrots and continue to saute until softened. Approx. 5 mins.
- Meanwhile, In a large pot, bring 4 qt of water with 1-2 tbl kosher salt to a boil and cook pasta according to package instructions until al dente. Drain pasta, reserving about a cup of pasta water.
- Serve in bowls top with cracked pepper and grated Pecorino Romano cheese to taste.
