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Shell Pasta with Red Pesto

A quick and tasty shell pasta dish with red pesto, sun-dried tomatoes, and fresh herb cheese, perfect for busy weeks and meal prep.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 2 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 90 g Shell pasta
  • 1/2 piece Onion Finely chopped
  • 1/2 packet Semi-dried tomatoes Cut into small dice
  • 1/4 packet Parsley Picked leaves, finely chopped
  • 1/2 packet Red pesto
  • 1/2 pot Fresh herb cheese Half for mixing, half for garnish
  • 1/2 packet Italian grated cheese For serving
  • 1/2 tbsp Olive oil For sautéing
  • 1/2 tbsp Black balsamic vinegar For vinaigrette
  • to taste Pepper and salt
Salad
  • 1/2 packet Salad For serving

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. Finely chop the onion and cut the dried tomatoes into small dice.
Cooking
  1. Cook the shell pasta for 12-14 minutes in the boiling salted water.
  2. Reserve 1 tbsp of cooking water per person, then drain and set the pasta aside.
  3. Heat a small drizzle of olive oil in a wok or frying pan and cook the onion for 2 minutes over medium-low heat.
  4. Add the dried tomatoes and continue cooking for 2-3 minutes, stirring. Season with salt and pepper.
  5. Carefully add the shell pasta, red pesto, half of the fresh herb cheese, and the reserved cooking water to the wok. Reheat for 1 minute.
Dressing and Serving
  1. Make a vinaigrette by mixing the balsamic vinegar with a drizzle of olive oil in a salad bowl. Season with salt and pepper.
  2. Just before serving, add the salad and mix well.
  3. Serve the salad in bowls and distribute the Italian grated cheese on the plates.
  4. Present the shell pasta, garnishing it with the rest of the fresh herb cheese and sprinkled parsley.
  5. Mix the shell pasta well with the cheeses before tasting.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pan. Avoid freezing fresh salad; instead, freeze the cooked pasta with pesto and tomatoes for up to 1 month.