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

Spaghetti with Eggs, Pancetta and Pecorino RomanoSpaghetti alla Carbonara

Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Spaghetti ai Carciofi, Radicchio, Piselli e Vino BiancoSpaghetti with Artichokes, Radicchio, Peas and White Wine

Perfect for a midweek supper, this dish is quick and easy to make and low-fat too. Radicchio is very popular in Italy, particularly in the north, where it grows mainly in the Veneto region. Prized for the rich red colour and slightly bitter flavour of its leaves, radicchio is also a rich source of vitamin K.  

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Strudel Italiano ClassicoClassic Italian Apple Strudel

This dessert is usually associated with Germany and Austria, but it is also often prepared in the northern regions of Italy. Although the classic strudel is made with apples, it can also be made with other fruit fillings such as cherries, peaches or pears, depending on the time of year and what fruit is in season. A fantastic dessert that can be eaten warm or cold, as a pudding or served at teatime....

6

Serves

11

Ingredients

Apples

Main Ingredient
View Recipe

Spiedini di AgnelloSkewered Marinated Lamb with Rosemary & Mint

Often people have this misconception that you can only make meat skewers in the summer and cooked on a BBQ – this is not the case.  Make sure once the skewers are ready to be cooked that your griddle pan is very very hot to enable the meat not to get stuck to the pan.  Use sirloin steak if you prefer and if you don’t like mushrooms substitute it with shallot onions.

2

Serves

8

Ingredients

Lamb

Main Ingredient
View Recipe

Linguine ai Frutti di MareMixed Seafood Linguine with Chilli & Cherry Tomatoes

I have to admit that my mother is not the best cook in the world unless cooking traditional Neapolitan dishes she has grown up with. However, this has to be one of her best creations that she prepares for me every time I go to visit her. It is very important for this recipe to use tinned cherry tomatoes because if you use the fresh ones, the sauce will be too watery. Do not overcook the prawns or langoustines...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe

Fillet of Cod with Spicy Red Pesto

If you need to make dinner in under four minutes, this is the recipe for you. It is so easy, you really won’t believe it. Once you have blended the ingredients together, that’s pretty much job done – it smells amazing too. You coat the fish and there you have it – ready to be cooked. You can cook it there and then or even prepare in the morning and cook.

4

Serves

8

Ingredients
View Recipe