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Time: 45 minutes. Serves: 8
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.
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