Conchiglie and Spring Vegetables with Pork, Cheese, & Bread Crumbs | culture: the word on cheese
Conchiglie, a short, wide tube pasta, works well with the chunks of pork, spring vegetables, and crumbled cheese in this light-yet-hearty pasta dish
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Cooking tools:
- Spider strainer
- Food processor
- Pot
- Skillet
- Colander
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 4 teaspoons olive oil
- 1 bunch spring onions (sliced thinly)
- 2 garlic cloves (minced)
- 2 teaspoons minced fresh marjoram or thyme
- 1¼ cups chicken broth
- ¾ cup fresh peas (thawed frozen peas are fine, too)
- Salt
- 1 bunch asparagus
- 16 ounces conchiglie pasta (curved tubes)
- 5 ounces ground pork
- 1 tablespoon butter
- ½ cup coarsely ground homemade bread crumbs
- ¾ cup hard cheese (crumbled)
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