Split Pea Pesto Stuffed Shells (Vegan)
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6
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Calories
82 kcal
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Course
Main Course
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Cuisine
Italian
Split Pea Pesto Stuffed Shells (Vegan)
Description
In this vegan recipe, green split peas are cooked until tender and combined with fresh basil, lemon juice, minced garlic, and salt to create a smooth pesto using a food processor. Meanwhile, jumbo pasta shells are cooked according to package instructions. A baking dish is coated with marinara sauce to prevent sticking and add moisture.
Once the pesto is prepared and the shells are drained, each shell is filled generously with the split pea pesto and arranged in the dish atop the marinara sauce. Baking the assembled shells at 350ºF warms the filling and melds the flavors together, resulting in a dish that balances the slight sweetness and earthiness of split peas with the acidity of tomato sauce and brightness from herbs and lemon.
These stuffed shells serve as a plant-based main course that offers unique texture from the split pea pesto, contrasting the tender pasta with a creamy, herbaceous filling. It provides a vegan alternative to cheese-stuffed pasta dishes without compromising on protein or flavor complexity.
Ingredients
Split Pea Pesto:
- 1 cup green split pea dry
- 2 1/4 cups water , divided
- 1/4 cup basil leaves tightly packed, fresh
- 1 lemon up to 2 tablespoons fresh juice
- 1 garlic minced (to taste, up to 2 cloves
- 1 teaspoon salt fine sea salt
12 ounces jumbo pasta shells
Marinara sauce, for serving
Instructions
- 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. (I like to do this while making the pesto, so that everything is ready at about the same time.) 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Sodium | 377mg | 16% |
| Potassium | 7mg | 0% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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