Broccoli and Asparagus Pasta Shells with Almond-Parmesan crust


I just love these «Mitsides» pasta shells. My mom always cooks them in the oven, mixed with milk, eggs and halloumi. You bite into them and because of their big size, all the cheesy goodness stuffed in there, just bursts into your mouth. Since it’s officially Spring, I cooked them with broccoli and lovely, bright, fresh asparagus. You can improvise of course. Anything green would be great, like green beans or peas but also prawns would make a lovely addition. Continue reading