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Lilly’s Table

 
 
Roasted Strawberry Salad
© Lillys-Table.com Photo of Creamy Pea Cannelloni
 

Tags: Gluten-Free Low-Glycemic vegetarian Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Creamy Pea Cannelloni

from Creamy Pea Cannelloni with Roasted Strawberry Salad, the Week of May 11, 2014.
View the next recipe for this meal.

Peas & ricotta are blended & stuffed into pasta for this spring pasta bake. A simple garlic-butter sauce is drizzled on or substitute a pesto or even béchamel sauce. Make it gluten-free with Tinkyada brown rice lasagna noodles.

Ingredients

  • ½ lb peas, fresh or frozen
  • ½ lb ricotta cheese
  • ½ cup fresh herbs, such as basil or mint
  • 3 cloves garlic, finely minced
  • ½ lb lasagna noodles, or cannelloni pasta
  • 2 tablespoons olive oil
  • 2 tablespoons butter, unsalted
  • 1 lemon, zested, optional
  • ½ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

Bring a pot of water to a boil. Blanch the peas for about 1-2 minutes until a vibrant green. Remove with a strainer, leave the water boiling for the pasta. Add the peas to a food processor with the ricotta, fresh herbs, salt, and half of the garlic.

Add the lasagna noodles or cannelloni to the boiling water. Boil until just flexible, about 4-6 minutes.

If using the lasagna noodles, cut them in half or thirds to be about 3-4 inches long. Dollop the ricotta filling in the center and roll them around into a tube.

If using the cannelloni noodles, stand the noodle on one side and spoon it in. Lay them down, then finish filling. Alternatively, place the creamy peas in a large plastic bag and cut off one corner. Squeeze it into the pasta shells.

Lay side by side into a casserole dish. Warm the butter, olive oil and remaining garlic together. Add the lemon zest, if using.

Drizzle onto the pasta. Cover with foil and bake for 15 minutes until piping hot.