Pistachio Pesto & Tomato Baked Shells
Baked pasta shells, filled with creamy pistachio pesto & cherry tomatoes topped with Pecorino cheese.
Ingredients (serves 2)
200g Fabbrica Della Pasta ‘La Gnocca’ Pasta
150g Cherry Tomatoes
1 jar Carrefour Arrabiata Sauce (or any other flavour)
50g Gusto Ground Pistachio
20g Parmesan Cheese
Fresh Basil (a handful)
1bsp Olive Oil
2qGarlic Clove
15g Pecorino Romano Cheese (grated)
Some extra Olive Oil for drizzling.
Salt & Pepper (to taste)
Method:
Boil the pasta in plenty of salted water about 1 minute less indicated on the package.
Drain and set aside to cool.
In a small blender, process the basil, Parmesan, garlic, and olive oil, with some salt, until you get a creamy sauce.
Add the ground pistachio, and process it with the basil mixture for about 5 seconds.
Place the Arrabiata sauce in a deep baking dish and place the pasta shells on top of the sauce facing up.
Place the pistachio pesto in a piping bag to make things simpler. Alternatively you can use a teaspoon.
Fill the shells with the pesto. (half way)
Place a cherry tomato on top in each shell.
Drizzle with little olive oil or spray.
Sprinkle the Pecorino on top and some freshly ground pepper.
Bake in a preheated 180°c for about 20 minutes (covered) and another 10-25 minutes (uncovered) until they are piping hot and nicely golden.
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