WHAT IS CONCHIGLIE WITH PESTO?
Large pasta shells, also called conchiglie make perfect little receptacles for sauces of all kinds, especially pesto! They’re equally delicious with a simple red sauce like our Quick Marinara. If conchiglie with pesto isn’t the pasta you’d use, check out lumache instead.
SUGGESTIONS WHEN MAKING CONCHIGLIE WITH PESTO?
- The Pine in the Pesto
Pine nuts make a true pesto–they’re what give this sauce its cream body. However, if you aren’t a fan of pine nuts you can certainly omit them. Don’t skimp on the olive oil though–go for a good quality oil without too much pepper so it isn’t harsh to the taste. You can also omit the cream if you like straight pesto–it’s your choice. We use Pecorino Romano cheese in this recipe but Parmesan Reggiano works well too.
- Aren’t Pine Nuts Actually Seeds?
Pine nuts are considered a seed, however we are not listing this recipe as allergen safe or nut free. Most facilities that process pine nuts also process other nuts as well, making the risk of cross contamination pretty decent. So if you have any sort of allergy or sensitivity to nuts, we’d recommend avoiding pine nuts.
WHAT PAIRS WELL WITH CONCHIGLIE AND PESTO?
In terms of beverages, you are pairing mostly to the pesto, not the pasta. The extra virgin olive oil in particular is going to have a big impact, especially if you use a strong monovarietal fresh from the harvest like Spanish Picual. White wines that you can serve alongside are a Sauvignon Blanc or Veltliner. If you want to go more Italian look to a Barbera, Vermentino or Chianti. In terms of food, this is a full meal in itself so stay away from other starches and look more to fresh vegetables like a nice lettuce or bean salad. If you want to add some healthy protein to this dish, check out our Swordfish with Pesto recipe! (written by Chef Stef)