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  • Australian Women’s Weekly NZ

    Pasta master

    Jul 12, 2023 4 minutes
    STYLING by OLIVIA BLACKMORE

    from the Test Kitchen

    Large pasta shells (conchiglioni) are the perfect vessel for this rich, fragrant gorgonzola, mushroom and pork stuffing. Buy a fennel bulb with plenty of fronds, as you will need at least ¼ cup; you could use dill instead.

    from the Test Kitchen

    For a thinner soup, stir in more stock or pasta water. Italy’s Umbria region is known for its Castelluccio lentils which have a nutty texture. This recipe is a perfect homage, although regular green lentils are equally delicious.

    Lentil & bean soup

    SERVES 4 PREP + COOK TIME 1 HOUR

    2 tablespoons extra virgin olive oil1 medium (150g) onion, chopped finely2 large (360g) carrots, chopped finely1

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