Conchiglie Vegetariane
Shell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my shell pasta with peppers, sun-dried tomatoes and pine nuts for you to enjoy.

This has to be the ultimate vegetarian pasta recipe. There’s so much goodness in this dish and it’s also really filling and extremely tasty. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike.

TwitterFacebook

7

Serves

9

Ingredients

Vegetables

Main Ingredient

Pasta Recipes, Meat-Free Recipes, Quick Dishes

Type

Ingredients

  • 1 orange pepper
  • 1 red pepper
  • 8 tablespoons olive oil
  • 2 garlic cloves, peeled and finely sliced
  • 8–10 sun-dried tomatoes, sliced
  • 25g pine nuts
  • 500g medium conchiglie shells
  • to garnish Basil leaves
  • to taste Salt and black pepper

Weight Converter

Found in This Book

Feast your eyes on the finest shell pasta with peppers, sun-dried tomatoes and pine nuts! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

In a large saucepan, bring 5 litres of water to the boil with 1½ tablespoons of fine salt.

On a chopping board, with the help of a sharp knife, cut the peppers in half, discard the seeds and chop into 1cm cubes.

Heat the olive oil in a large frying pan over a medium heat and fry the garlic and peppers for 5 minutes. Stir occasionally with a wooden spoon. Season with salt and pepper before adding in the sun-dried tomatoes and pine nuts. Cook for 2 minutes.

Meanwhile, cook the pasta in the boiling water until al dente. To get the al dente perfect bite, cook the pasta for 1 minute less then instructed on the packet and always leave the pan uncovered. A good-quality dried pasta will take 8–10 minutes to cook.

Once the pasta is cooked, drain and tip it back into the same saucepan that you cooked it in.

Pour over the prepared sauce, put the saucepan over a medium heat and mix all of the ingredients together for 30 seconds allowing all the flavours to combine beautifully. Scatter with basil leaves then divide the pasta between 4 serving plates and serve immediately.

Once you’re done, simply sit back and enjoy your shell pasta with peppers, sun-dried tomatoes and pine nuts and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Chicken and Chorizo Salad With Beans and Rocket Leaves

View Recipe

Next Recipe

Linguine with Clams and White Wine

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Pizza con zucca voilina, cipolla rossa, cavolo nero, Dolcelatte e nociButternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts

I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture. When making this pizza for my vegan friends, I use a little tomato pizza sauce on the base and pile on all the other toppings minus the Dolcelatte. Serve with a green...

4

Serves

13

Ingredients

Butternut squash

Main Ingredient
View Recipe

Rigatoni all’Arrabbiata con SalmoneRigatoni in Spicy Tomato and Salmon Sauce

Arrabbiata means 'angry' in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce. The spicier the better for me, but be careful in Italy when asking for this traditional dish to be extra spicy – they will take you at your word. In this recipe the rigatoni can be replaced with penne or any other pasta shape, if you prefer. Just get cooking –...

4

Serves

8

Ingredients

Salmon

Main Ingredient
View Recipe

Gnocchi di zuccaPotato and roasted pumpkin gnocchi

Gnocchi is a firm favourite of the ladies in my life – my wife and my daughter Mia. Rather than just preparing the traditional plain gnocchi with a tomato-and-cheese-based sauce all the time, I wanted to try and create gnocchi that had so much flavour in their own right that a sauce wasn't even needed. This is what I came up with. I have also tried replacing the pumpkin with butternut squash,...

4

Serves

9

Ingredients

Potato

Main Ingredient
View Recipe

Panna Cotta al BaileysBaileys Panna Cotta

Like most great concoctions, this dessert was created by chance when my wife bought a bottle of Baileys liqueur for one of our dinner guests. I thought I’d try it in the panna cotta I was making... All I can say is 'wow'!

6

Serves

6

Ingredients
View Recipe

Spigola con puré di cannellini e salsa al basilicoPan-Fried Sea Bass With Cannellini Mash & Basil Sauce

It has often been said that beans are the meat of the poor man, as they are a healthy alternative to meat, but in Italy, beans are used in pasta dishes, salads, mashed and spread on bruschetta - to name but a few options. They are used all day every day and are so incredibly good for you - packed with protein and soluble fibre, they make a really wonderful alternative to potatoes. The creamy bean mash...

4

Serves

14

Ingredients
View Recipe

Frittelle di zucchine con pecorinoCourgette Fritters With Pecorino

Whenever we are in Olbia, a port town on the northeast coast of Sardinia near my home, we order courgette fritters instead of chips. They make a great side dish or snack, but if you include cheese, as I have done here, they make a more substantial first course. Pecorino sardo, a traditional Sardinian hard cheese made from sheep’s milk – is similar to the better-known pecorino romano (which...

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe