Ricotta and spinach manicotti with pesto-cream sauce

Ingredients :

• 1 cup frozen green peas
• 1 tbsp butter
• 500 ml (2 cups) pesto-cream sauce
• Salt and pepper to taste
• Pepper flakes to taste
• 1 package of ricotta and spinach manicotti
• 125 ml (1/2 cup) mozzarella
• A few slices of mozzarina
• Shavings of parmesan to taste

Preparation :

1. In a pan of boiling salted water, cook peas for 8 minutes and drain, taking care to reserve a little cooking water.
2. Transfer peas into the bowl of a food processor, and add butter.Pulse the unit until desired consistency by adding a bit of cooking water as needed.
3. Add the puree to the pesto-cream sauce and seasonings.
4. Place a single layer of manicotti in a buttered gratin dish. Top with sauce, and sprinkle with parmesan.
5. Sprinkle with mozzarella.
6. Place a few slices of mozzarina.
7. Bake for 45 minutes