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Pistachio Pesto & Tomato Baked Shells

by Jon Camilleri Jon Camilleri

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Prep 10-12min
Cook 12-15min
Baked pasta shells, filled with creamy pistachio pesto & cherry tomatoes topped with Pecorino cheese.

This Recipe Contains

200g Fabbrica Della Pasta ‘La Gnocca’ Pasta (Exclusively at Welbees)
150g Cherry Tomatoes
1 jar Carrefour Arrabiata Sauce (or any other flavour) (Exclusively at Welbees)
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)

Instructions

1

Cook the Pasta

Boil the pasta in plenty of salted water about 1 minute less indicated on the package.

2

Drain and Cool

Drain and set aside to cool.

3

Prepare the Basil-Parmesan Sauce

In a small blender, process the basil, Parmesan, garlic, and olive oil, with some salt, until you get a creamy sauce.

4

Blend in the Pistachio

Add the ground pistachio, and process it with the basil mixture for about 5 seconds.

5

Prepare the Baking Dish

Place the Arrabiata sauce in a deep baking dish and place the pasta shells on top of the sauce facing up.

6

Fill a Piping Bag

Place the pistachio pesto in a piping bag to make things simpler. Alternatively you can use a teaspoon.

7

Stuff the Pasta Shells

Fill the shells with the pesto. (half way)

8

Top with Cherry Tomatoes

Place a cherry tomato on top in each shell.

9

Add Oil Drizzle

Drizzle with little olive oil or spray.

10

Season with Pecorino and Pepper

Sprinkle the Pecorino on top and some freshly ground pepper.

11

Bake Until Golden

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.

Cook With Jon
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