I am not going to refer to the flavours and taste of this recipe but instead urge you to use this kind of pasta, shells, as they do a fantastic job in ‘trapping’ inside of them the sauce and the veggies.
Have a look below at the full recipe and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more of my Pasta Recipes.
Pasta Shells with Pesto, Courgettes & Peas
Servings: 4 People
Ingredients
- 500 g Small ‘Shell’ shaped Pasta
- 300 ml Pesto Genovese Sauce , find recipe in ‘Sauces’ section
- 2 medium Courgettes , halved and thinly sliced
- ¾ cup Peas , fresh or frozen
- 50 g Parmigiano Reggiano , grated, plus more for serving
- 2 tsp Fresh Thyme , leaves picked and roughly chopped. If n/a then use 1 tsp dry thyme
- 2 cloves Garlic , smashed
- 5 litres Water
- 3 tbsp EVOO , Extra Virgin Olive Oil
- ½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- In a large pot or casserole bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ½ cup of cooking water.
- Take a large sauteing and place on high heat. A minute later add the 3 tbsp of the oil along with the smashed garlic. Sauté for a minute and then add the courgettes with the thyme. Toss and sauté for 3’, add the peas and season with the salt and pepper. Keep sauteing for 3’ more and discard the garlic.
- Reduce the heat and add the Pesto Genovese sauce, mix gently and keep warm.
- Strain the pasta and return to the sauteing with the pesto sauce. On low heat stir for 1-2’ so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
- Serve in a deep dish and sprinkle the Parmigiano Reggiano cheese.
