Melt the butter in a saucepan and sauté the shallot until soft, adding a little broth if necessary.
Add the peas and cook for 5 minutes, seasoning with salt and pepper. Cover with hot broth and cook until peas are tender. Puree the peas with the goat’s cheese and 2 tablespoons oil, using an immersion blender or in a food processor. Adjust salt and pepper to taste.
Bring a large pot of salted water to a boil and cook the conchiglioni until al dente. Meanwhile heat 1-tablespoon olive oil in a frying pan and sauté the carrots.
Drain the pasta and mix with the pea puree. Stir the parmesan into the pasta and serve with the sautéed carrot cubes.
12½ oz (350 g) Delverde conchiglioni giganti
1½ cup (7 oz or 200 g) peas
1 shallot, minced
1 tab of butter
3 tbsps extra-virgin olive oil
4 cup (1 l) hot vegetable broth
1 tsp fresh goat’s cheese
1 tbsp grated parmesan cheese
2 carrots, diced
salt and pepper