Conchiglie With Pesto Cream Sauce

Name: Conchiglie With Pesto Cream Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cup bunches basil (fresh) leaves; 1/2 cup pine nuts (pignoli); 3 cup 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

4.6

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 8

Cost: $7.20 /serving

Author : Chef Ramin Ganeshram

conchiglie with pesto

Ingredients

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Instructions

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Step 1

1 Combine the basil, pine nuts, pecorino Romano and garlic clove in a food processor or bar blender and process to a coarse paste.

Step 2

2 Add the pepper and slowly drizzle in the olive oil while processing until you get a smooth thick sauce. Add the cream and process 30 seconds more. Scrape into a bowl and set aside.

Step 3

3 Cook the conchiglie according to packaged directions. Drain and place in a large serving bowl. Add the pesto cream sauce and toss well. Garnish with the chopped parsley and serve hot.