Conchiglie with Pesto Pomodoro

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


INSTRUCTIONS 

  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
  2. Spray a small pan with olive oil and fry the garlic for 2 minutes, stirring to avoid it burning
  3. Add the passata along with the Pesto and pepper to taste
  4. Simmer for 5-8 minutes until reduced by approximately a quarter. Pour over the cooked pasta shells and add a little liquid if needed
  5. Stir in the basil and parsley, and sprinkle with the yeast flakes