METHOD

1. Cook the pasta in a large saucepan of salted boiling water for 10 minutes or until al dente. Drain and run under cold water to cool. Set aside. 
2. Place the ricotta, parmesan, lemon rind, salt and pepper in a large bowl and mix to combine. Spoon the ricotta mixture into the pasta shells. Heat half the oil in a large non-stick frying pan over high heat. Add the broccolini and cook for 1–2 minutes or until golden brown. Remove, set aside and keep warm. Add the pasta shells to the frying pan and cook for 3–4 minutes or until golden brown. Remove, set aside and keep warm. 
3. Heat the remaining oil in the frying pan. Add the sausage and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden brown and crisp. Add the peas and creamand return the pasta shells and broccolini to the frying pan. Bring to the boil and cook for 1 minute or until reduced slightly. Divide between bowls and top with the extra parmesan, parsley and pepper to serve. Serves 4

+ Conchiglioni are large pasta shells that are ideal for stuffing.You can find them in specialty food stores or greengrocers.

Photography: Chris Court