Conchiglie with Pesto Pomodoro

Name: Conchiglie with Pesto Pomodoro
Prep time: THMS
Cook time: THMS
Ingredients: 500g pasta shells (gluten free); Olive oil spray; 4 garlic cloves; 700ml passata; 2 tbsp. Sacla’ Sun-Dried Tomato Pesto; Black pepper to taste; 1 handful basil, roughly chopped; 1 handful parsley, roughly chopped; 3 tsp. engevita yeast flakes with B12

Shells are one of our favourite pasta shapes, great for scooping up luscious sauces. This tomato sauce recipe uses our Sun-Dried Tomato Pesto to make a perfect pasta dish.

Cook Time

20 mins

Serves

Ingredients

500g pasta shells (gluten free)
Olive oil spray
4 garlic cloves
700ml passata
2 tbsp. Sacla’ Sun-Dried Tomato Pesto
Black pepper to taste
1 handful basil, roughly chopped
1 handful parsley, roughly chopped
3 tsp. engevita yeast flakes with B12

How to make the recipe

Step 1

Cook the pasta according to pack instructions and drain. Drain, keeping a cupful of the liquid to add back if necessary once the sauce has been added

Step 2

Spray a small pan with olive oil and fry the garlic for 2 minutes, stirring to avoid it burning

Step 3

Add the passata along with the Pesto and pepper to taste

Step 4

Simmer for 5 ‚Äì 8 minutes until reduced by approximately a quarter. Pour over the cooked pasta shells and add a little liquid if needed

Step 5

Stir in the basil and parsley, and sprinkle with the yeast flakes