Makes: 8 servings

More than 45 minutes

A bit difficult

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  • 1 can of 5 dozen Burgundy snails
  • 250 gr (8.8 oz) large pasta
  • 500 gr (17.6 oz) ricotta
  • 4 tablespoons pesto of pistachios from Sicily, or your pesto
  • 25 cl of fresh cream
  • 4 tomatoes
  • Grated parmesan cheese
  • Olive oil
  • salt and freshly ground pepper

Recipe from our partner blogger
Bienvenue chez Vero

DirectionsPasta stuffed with snails and pistachio pesto

1. Cook pasta in a large pot of salted water, drain and rinse in cold water to cool them and that they don’t stick.

2. Rinse the snails. In a pan pour a little olive oil, add the snails. Cook over high heat for 5 minutes while stirring. Book.

3. Put the ricotta with 3 tablespoons of pistachio pesto, salt and pepper in a shallow dish. Add snails and stir.

4. Preheat the oven to 150 ° C. Stuff pasta with preparation for snails, and then store them tight in a gratin dish. Sprinkle pasta with parmesan and bake for 15 to 20 minutes so that they are baked.

5Pasta stuffed with snails and pistachio pesto. In a small saucepan, place the cream with 1 tablespoon of pesto, salt and pepper, and heat slightly.

6. Make a tomato tartare: cut the tomatoes into cubes, put them in a small bowl with a drizzle of olive oil, salt, pepper, marinate.

7. At the time of serving, drop in base 3 or 4 stuffed pasta (it’s quite rich!), pistachio pesto sauce and tomatoes. Enjoy.

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