Every week or so my friends gather for a very casual supper club. Baked stuffed shells and lemon basil peas was easy for this week's cook and a crowd pleaser. I have never heard a group of people rave over peas like my supper club friends.
GP's Lemony Basil Peas
Briefly steam a bag of frozen baby peas until just de-thawed. Immediately soak in an ice bath to stop the cooking. Drain well. Mix with olive oil, squeeze of lemon, torn basil and s/p. Serve cold.
Spinach and Cheese Stuffed Shells
Boil according to package:
12 oz. package of jumbo shells
Preheat oven to 375 degrees
Mix together:
15 oz. ricotta cheese
1/2 cup parmesan Cheese
1 egg
dash of nutmeg
1 garlic clove, pressed
salt and pep
10 oz package of frozen spinach, thaw and squeeze until really dry
Pour tomato sauce (just choose your favorite store bought) into a baking dish.
Stuff the cooked shells with filling
Cover with foil
Bake for 20 minutes or until heated through
Remove foil and bake for another 5 minutes
*note: this pic is of a batch I left in too long- a bit overcooked!
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