Portorosso Pesto Pasta with Sea-Inspired Shells
Inspired by the vibrant Riviera, this dish captures the essence of a sun-drenched Italian afternoon. Fresh basil pesto coats durum wheat pasta in the shape of seashells, bringing a taste of the ocean to your plate. A perfect light lunch or satisfying dinner that's simple yet elegant.
Directions
- 1
Bring a large pot of heavily salted water to a rolling boil.
- 2
Add the shell-shaped pasta and cook according to package directions until al dente, about 8-10 minutes.
- 3
While the pasta cooks, combine basil leaves, grated hard Italian cheese, toasted pine nuts, and garlic in a food processor.
- 4
Pulse ingredients until finely chopped. With the motor running, slowly drizzle in the extra virgin olive oil until a smooth, emulsified pesto forms.
- 5
Season the fresh pesto with 1/4 teaspoon sea salt and freshly ground black pepper to taste.
- 6
Drain the cooked pasta, reserving about 1/2 cup of the pasta cooking water.
- 7
Return the drained pasta to the pot (off the heat) and add the pesto. Toss thoroughly to coat the pasta evenly.
- 8
If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
- 9
Serve immediately, garnished with halved cherry tomatoes and chopped fresh parsley.