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Split Pea Pesto Stuffed Shells

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

Split Pea Pesto Stuffed Shells 1

 1 ½ cups jumbo pasta shells
 Marinara sauce, for serving
For Split Pea Pesto:
 1 cup dry green split peas
 2 ¼ cups water , divided
 ¼ cup tightly packed fresh basil leaves
 1 tbsp fresh lemon juice
 1 cloves garlic , minced (to taste)
 1 tsp fine sea salt

Combine the split peas and 2 cups of the water in a small saucepan over
high heat, and bring them to a boil. Once boiling, lower the heat and cover
to let the peas simmer until tender, about 25 to 30 minutes.


Drain and rinse the cooked peas and transfer them to the bowl of a large
food processor.


Use the same pot to cook your jumbo shells according to the directions on
the package.


Preheat the oven to 350oF and spread a bit of the marinara sauce at the
bottom of a 9"x 13" glass baking dish. Set it aside.


To prepare the pesto, add the remaining 1/4 cup of water, fresh basil, 1
tablespoon of lemon juice, 1 clove of garlic, and the salt to the food
processor, and process it together with the cooked split peas. Taste the
mixture and add more lemon juice or garlic if desired.


Once the shells are tender, drain them and fill each shell with a large
spoonful of the pesto. Arrange the stuffed shells into a single layer in the
prepared baking dish and spoon additional marinara sauce over the top of
each shell.


Bake until everything is heated through, about 25 to 30 minutes. Serve
warm, garnished with fresh basil.