Soups. Salads. Staples.,  Vegetarian Staples.

Corn and Peas Conchiglie Pasta


I decided to cook myself pasta today. I found some conchiglie pasta in my kitchen cabinet. Conchiglie means seashells in Italian language. The pasta is shaped like shells and mine had tomato flavoured, squid ink flavoured and natural ones. It is always good to store some pasta at home for emergency meals. Being an Asian and also an experimental chef, I usually never follow the rules of the Italian kitchen when preparing pasta. Here I have a simple but nutritious recipe with ingredients that are readily available everywhere. You can also replace the conchiglie with other types of pasta.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2

1 can whole corn kernel
200 g broccoli, cut into small florets
50 g frozen peas
250 g dried conchiglie pasta or tubular pasta
100 g Q.B.B. ghee
125 g onion, finely chopped
10 g cloves garlic, thinly sliced
30 g grated Parmesan
Salt and pepper to taste


1. Drain the corn kernels from the can and place in boiling water to blanch for 3 minutes and drain.
2. Place the drained corn in a blender and chop coarsely. (reserve the water)
3. Bring some water to boil and blanch the broccoli and peas briefly for 1 minute, drain and place in iced water to refresh them and then drain well. (reserve water from blanching vegetables)
4. Roughly chop the broccoli and add it to the corn along with the peas.
5. Cook pasta in the water reserved from blanching vegetables until al dente.
6. Heat Q.B.B. ghee in a pan and sauté onion and garlic until translucent.
7. Add salt and pepper.
8. Add in the pasta, corn and vegetable mixture and a bit of water and combine well and heat it through.
9. Sprinkle with grated cheese before serving.

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