Dosi per 4:
350 g conchiglie
100 g fagiolini grossi
50 g piselli
mezza mozzarella
burro
parmigiano
Cuocere in acqua bollente, per circa 20 minuti, fagiolini a pezzetti e piselli; verso la fine della cottura aggiungere la pasta.
Mettere nella zuppiera la mozzarella tritata, versare sopra la pasta ben calda con le verdure.
Aggiungere un pezzetto di burro e abbondante formaggio grattugiato.
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