What you need
- 400g conchiglione (large pasta shells)
- 200g peas
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 leek, finely chopped
- 2 cloves garlic, finely chopped
- 250g PHILADELPHIA Spreadable Light Cream Cheese
- Finely grated rind of 1 lemon
- 1/3 cup grated Parmesan
- Salt and freshly ground black pepper, to taste
- ½ bunch basil leaves, roughly torn
- ½ large preserved lemon, flesh discarded, thinly sliced for serving
How to make it
- ADD pasta to a large saucepan of boiling salted water and cook until just al dente, with still a slightly firm bite if tasted (about 6-7 minutes). Add the peas in the last 2 minutes of cooking. Strain pasta and peas and return to the pan.
- MEANWHILE, in a frypan over a low heat, add half the olive oil and saute the onion, leek and garlic until translucent and soft (5 minutes).
- COOL slightly and then add to a bowl with the PHILLY Spreadable Light Cream Cheese, lemon rind, Parmesan and seasonings. Mix until combined.
- ADD to the saucepan with the pasta shells, peas and basil leaves and toss through to combine.
- SERVE on one large platter, scattered with preserved lemon and drizzled with remaining olive oil.
This not-too-creamy pasta requires the large pasta shells to be al dente, so they hold their shape and the delicious lemony pea mixture within. Use frozen peas to make this a quick and easy weeknight meal.