By Géraud Isabelle
- 10 large shell pasta
- 1 jar of artichoke hearts "antipasti" in oil (6 oz)
- 1 bunch of basil
- 1/4 - 1/2 cup of nuts / nut mixture
- 1/2 cup grated Parmesan cheese
- 1 cup milk
- 1 cup vegetable broth
- 2.5-3 tbsp butter
- 1/4 cup flour
- sea salt pepper
Level of difficulty Easy
Preparation time 30mins
Cooking time 25mins
Cost Budget Friendly
Cook in a large pot of salted water, the pasta until "al dente". Make sure that they do not tear and will not stick to the bottom of the pot.
Drain and place on a clean cloth.
In a blender, put the drained artichokes, hazelnuts, walnuts and basil. The result should be neither crumbly nor too smooth.
Then add the Parmesan and do not hesitate to add a little oil from the artichokes or water. Adjust the seasoning.
Stuff pasta with this preparation using a teaspoon.
Oil the bottom of two individual casserole dishes and arrange the stuffed shells. Reserve.
Make a bechamel sauce: Melt the butter in a saucepan, then add the flour, stirring with a whisk and come up with cold milk and vegetable broth. Salt and pepper.
Bechamel should be a little liquid-y because the pasta with absorb some. Coat the shells with sauce.
Place in the oven 200 ° F for 15 minutes, then 5 minutes on under the broiler. Serve.
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Chef Tips and Tricks
Do you put the pasta in without waiting for the water to boil? Add oil? Forget the salt?