Conchiglioni stuffed with rucola

Every time we pass by Italy (be for holidays or work) I always end up buying some cokking magazine. This time we came back with a couple of them ... one of these is Cucina Moderna (serie Oro). This issue is packed with some nice and simple ideas and we tries this one first as my fiancee was eagerly longing for it. The recipe is almost the same as the original (I changed only a couple of little details), and it is lovely despite its looking very white!

Serves: 4 as a main course
FlexiPoints: 7

Suggested wines: something white and light. Maybe a Pinot Grigio might work. We went for plain (San Pellegrino) water.

Ingredients:
- 200g conchiglioni
- 320g rucola
- 100g grated Parmesan cheese
- 8 tbsp oilive oil
- 1 garlic clove
- 6 tbsp pinenuts
- 2 tbsp sweet paprika powder
- satl as needed

How-to:
1. Cook the pasta in salted water till al-dente. Rinse quickly in cold water and drain well.
2. Rinse the rucola and the garlic clove. Make a pesto with a mixer out of the rucola, the garlic clove, some salt and 6 tbsp of oil. Fold in the grated Parmesan cheese and some additional oil if it feels too dry.
3. Toast the pinenuts in a hot wok. Add them to the rucola cream.
4. Fill each (conchiglione) pasta shape with the rucola cream. Lay each of them in a oven tray. Distribute the remaining oil and the paprika on top.
5. Put under a hot grill for up to 5’ and serve immediately.