Conchiglie Genovese

Servings:
3-4
Preparation Time:
10
Cooking Time:
10

Ingredients

  • Del Monte Gourmet Conchiglie Pasta – 300 grams
  • Del Monte Extra Virgin Olive Oil – 2½ tbsp
  • Fresh Basil – handful / 50 grams
  • Garlic Crushed – 1 tsp
  • Salt & Cracked Pepper – to taste
  • Parmesan Cheese – 2 tbsp
  • Pine nut kernels – toasted – 2 tbsp

Method

  1. Combine olive oil, fresh basil, garlic, freshly cracked black pepper, grated parmesan and toasted pine nuts in a food processor and run until coarsely ground but combined well. Season mildly with salt, preferably sea salt. Keep aside.
  2. Cook Conchiglie in 3 litres of salted boiling water,stirring occasionally for 5–7minutes and drain well.
  3. Serve hot conchiglie tossed in prepared Genovese pesto sauce.Garnish with stuffed olives, toasted pine nuts and grounded parmesan and pepper mill on the side.

Garnish

  • Del Monte Stuffed Green Olives – a few
  • Pine nut kernels – toasted – a few
  • Parmesan Cheese – grounded – a tbsp