135 g of PURO Vegan Red Pesto
10 pieces of pasta “conchiglioni” style
2 medium potatoes
30 g of peas
Curcuma to taste
EVO oil to tase
Soya cream to taste
HOW TO PREPARE IT:
For the potato cream: cook the potatoes in a pan with EVO oil, brown them and wet with some water. After about 10 minutes of cooking the potatoes will be very soft.
As soon as they are cold, blend the potatoes with the red vegan pesto PURO.
Cook the pasta, fill it with the cream of potatoes and red vegan pesto. Complete the decoration with the boiled peas.
Spread the cream of soya flavored with curcuma on the bottom of the dish. Serve with some more red vegan pesto to decorate.