Shell Pasta with Filling

Ingredients

• 400 g Conchiglie (yellow, green and orange)
• Salt
• 1 handful spinach
• 1 clove garlic
• 2 tbsp freshly chopped dill
• 1 tbsp freshly grated Parmesan
• 1 tsp lemon zest
• 200 g ricotta
• Salt
• pepper (ground)
• 1 Carrot
• 1 red bell pepper
• 100 g Celery Root
• 100 ml dry white wine
• 1 stalk dill
• 100 g mussel meat (frozen)
• 100 g shrimp (frozen)
• 1 tbsp freshly grated Parmesan

Instructions

1. 1.

   Cook the pasta in salted water until al dente, then drain and set aside.

2. 2.

   Wash, trim, and blanch the spinach briefly in salted water. Cool, squeeze out excess liquid, and finely chop. Peel and grate the garlic. Mix the spinach, dill, parmesan, and lemon zest into the ricotta. Season with salt and pepper.

3. 3.

   For the second filling, wash, peel, and dice the carrot, bell pepper, and celery root. Cook them in wine with chopped dill until tender. Add mussel meat and shrimp, season, and simmer for 2–3 minutes until hot. Taste and let cool slightly.

4. 4.

   Distribute both fillings over the pasta and sprinkle with parmesan before serving.