Cottage Cheese & Pea Stuffed Conchiglioni

Bring a large pot of salted water to a boil. Add the conchiglioni and cook according to the packet instructions until al dente. Drain, rinse under cold water to stop the cooking, then place in the fridge to chill.

In the same pot, bring fresh water to a boil. Add the frozen peas and blanch for 2–3 minutes until bright green and tender. Drain and immediately transfer to a bowl of iced water to preserve their colour. Drain again and set aside.

Add the cottage cheese and lemon juice to a blender. Blend until smooth and creamy, then chill until ready to use.

Add the basil, olive oil, pine nuts, lemon juice, garlic and salt & pepper to a small food processor or blender. Blend until smooth and runny. Adjust seasoning to taste.

Remove the chilled conchiglioni from the fridge. Spoon the creamy cottage cheese mixture into each shell (about 15 shells per serve). Top with peas, gently pressing them into the filling.

Arrange the stuffed shells on a platter. Drizzle generously with the basil pesto, then finish with lemon zest, fresh mint leaves and toasted pine nuts. Serve immediately.

Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.