Cook the onion together with the egg plant in a spoon of olive oil until soft. Stir in the veal mince, season and cook for a few minute. Stir in the tomato pulp and reduce until thickened, chop the basil and add to the veal filling. Spoon the meat filling into the shells and sprinkle with the Parmesan cheese. To make the sauce, slice the leek and cook gently with the butter and the walnuts. Stir in the cream, season and cook for a few minutes. Stir in the gorgonzola and whizz into a smooth cream with a stick blender. To serve, warm the pasta shells in a hot oven for a few minutes. Spoon the sauce over a serving plate and place the pasta on top. Garnish with the salad leaves and drizzle with olive oil.

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