Spring Stuffed Shells with Spinach Ricotta Broccoli Rabe and Peas

Ingredients

• For the Stuffed Shells:
• 1 bunch broccoli rabe, ends trimmed
• 10 ounces frozen peas
• 12 ounces jumbo pasta shells
• 2 cups ricotta cheese, divided
• 5 ounces baby spinach
• 1 cup packed parsley stems and leaves
• 1 teaspoon Simply Organic Garlic Powder
• 1 teaspoon Simply Organic Lemon Pepper
• 1 teaspoon Simply Organic Crushed Red Pepper, plus more for garnish
• 1 teaspoon Simply Organic Oregano
• 2 eggs, beaten
• Zest of 1 lemon
• 1 cup grated Parmesan cheese, plus more for topping
• Sea salt or pink Himalayan salt, to taste
• Simply Organic Black Pepper, to taste
• 1/4 cup Panko breadcrumbs
• For the Pesto:
• 3 cups packed basil leaves
• 1/2 cup pine nuts
• Juice and zest of 1 lemon
• 1 teaspoon sea salt or pink Himalayan salt
• 3/4 cup olive oil

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