Conchiglioni stuffed with Buffalo Mozzarella and Pistachio Pesto on Cream of Pumpkin - Sciara
A perfect combination of the freshness of mozzarella, the intense flavor of Sciara Pistachio Pesto and the sweetness of pumpkin
Ingredients
- 100 g Conchiglioni (about 12)
- 500 g pumpkin
- 200 g buffalo mozzarella
- 1 generous spoonful of Sciara "Oro" Pistachio Pesto
- 2 garlic cloves
- Fresh rosemary to taste
- 1/2 teaspoon sweet paprika powder
- 2 to 3 ladles vegetable broth
- Some Sciara Almonds
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to taste
- A few juniper berries
- Pink pepper
- Sciara Chopped Pistachio
More Like This
Pumpkin filled Conchiglioni in cream sauce | Bulla
bulla.com.au
Farfalle with pistachio pesto, buffalo mozzarella and tomato - Sciara
sciarapistacchio.com
Savory Pasta with Pumpkin and Cream Cheese
ticktaste.com
Fusilli pasta with pistachio pesto and cherry tomatoes - Italian recipes by GialloZafferano
giallozafferano.com
/images.kitchenstories.io/communityImages/bf99755d87d8883b534512c707245530_60fe6c55-b055-403a-ba57-89d9b09fc598.jpg)
Pasta with Pistachios Pesto | Recipe | Kitchen Stories
kitchenstories.com
Spicy Mezzanelli pumpkin and mozzarella
pastaleonessa.it
Savory Pumpkin and Mozzarella Pie - Italian recipes by GialloZafferano
giallozafferano.com
CONCHIGLIONI FILLED WITH PECORINO ROMANO CHEESE | Pinna Formaggi
pinnaformaggi.it