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.