Pasta Shells Filled with Chestnut, Pancetta and Goat's Curd

Cook Time 45 minutes

Servings 8

Ingredients

1 pkt San Remo Artisan large shells
300g goat’s curd
1 cup chestnut meat, chopped finely
150g pancetta, finely diced
2 leeks, finely sliced
2 tbsp butter
2 cup fresh bread crumbs, coarse
1 egg, slightly beaten
¼  cup reggiano parmesan, grated
¼ cup sage, finely chopped
Olive oil
2x 410g can of Ardmona tomato puree
1x punnet micro watercress, cut

Adam the pasta master joins Justine to cook pasta shells filled with chestnut, pancetta and goat curd.

Method

Preheat oven to 180c.

Cook pasta in a large pot filled with boiling water for 5 mins. Strain and rinse under running water.

Place pasta aside and drizzle a little olive oil over the pasta, to help stop the pasta from sticking.

Heat butter and a little olive oil in a pan add pancetta. Cook for 2 to 3mins until fat has rendered down. Then add the leeks and turn down the heat and cook for 5 mins. Once cooked, add sage, chestnuts and place mixture into a bowl to allow too cool slightly.

Place goats curd, egg, breadcrumbs and chestnut and leek mixture into a large bowl and mix together.

Take a baking dish and cover the base with tomato passata.

Spoon curd mixture into the shells and place them into baking dish.

Sprinkle grated parmesan over the top.

Place into the oven and bake for 30mins or until pasta is tender.

Finish with shaved parmesan and micro watercress.