Conchiglie With Pesto Cream Sauce
Large pasta shells, also called conchiglie make perfect little receptacles for sauces of all kinds. They're equally delicious with a simple red sauce like our Quick Marinara as with a creamy pesto...
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Cooking tools:
- Food processor
- Pot
- Colander
- Saucepan
- Wooden spoon
Ingredients
- 2 cups bunches basil (fresh) leaves
- 1/2 cup pine nuts (pignoli)
- 3 cups grated pecorino romano cheese
- 1 garlic (cloves)
- 1/3 Tbsp olive oil (extra virgin)
- 1 tsp black pepper (fine)
- 1/2 cup heavy cream
- 16 oz conchiglie pasta
- 1/4 cup chopped parsley (fresh) leaves, for garnish
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