Tonight, prepared for a little recipe 2 girlfriends, who came to play tasty. They asked me how I was creating my recipes. For her, I went green shells with vegetables, I've come across in the supermarket. As I wanted to play on the green, I thought to associate them with peas and pesto and I added ricotta to add flavor. Coppa came after, at the time of making the gratin, when I arranged in a cake because I've realized that I did not have a gratin dish. And now, you know all the history of my gratin green shells to coppa!
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Pasta verde and coppa gratin

Serves 4 people

Prep: 10mins
Cooking: 10mins + 40mins

- 250 grams of green vegetable pasta shells (Lustucru)
- 2 vegetable stock cube
- 250g de ricotta
- 100gr pesto
- 1 egg
- 50gr grated cheese
- 10 thin slices of coppa

Cook the pasta shells in boiling water, with two cubes of vegetable stock, following the instructions and cooking time on the package, then drain.

Preheat oven to 200 °.

In a bowl, Mix the ricotta, the pesto, an egg and grated cheese. Add the drained macaroni and mix well. Salt and pepper to taste.

Place a sheet of baking paper in the bottom of a cake pan. Arrange a few slices of coppa in bottom of pan and pour half of the mixture to shells. Then rearrange a second layer coppa before pouring the rest of the shells.

Bake at 200 ° for 40 minutes.

In the oven, unmold the cream in a dish. Serve slices accompanied by arugula.