Contents
Introduction
Creamy Pesto Shells is a delightfully comforting dish that combines the rich flavors of homemade pesto with tender pasta shells, creating a meal that’s both satisfying and full of fresh ingredients. This recipe is perfect for a weeknight dinner or a special gathering, bringing together vibrant spinach, broccoli, and aromatic herbs in a luscious creamy sauce.
Detailed Ingredients with measures
Pasta:
8 ounces medium pasta shells
Pesto:
2 cups packed fresh baby spinach
1½ cups broccoli florets
1½ cups packed fresh basil
Kosher salt and freshly ground black pepper, to taste
1 cup chicken stock
Sauce:
3 tablespoons olive oil, divided
1 pint cherry tomatoes
½ medium sweet onion, diced
4 cloves garlic, minced
1 teaspoon Italian seasoning
2 tablespoons all-purpose flour
1 cup chicken stock
½ cup heavy cream
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4
Enjoy preparing and savoring this Creamy Pesto Shells dish, where each bite is a celebration of flavor and freshness!
Detailed Directions and Instructions
Prepare the Pesto:
In a food processor, combine the spinach, broccoli, and basil. Season with salt and pepper to taste. With the processor running, slowly add 1 cup of chicken stock until the mixture is emulsified. Set aside.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain well and set aside.
Prepare the Tomatoes:
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the cherry tomatoes and cook, stirring occasionally, until they begin to burst and soften, about 5 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
Make the Sauce:
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in the minced garlic and Italian seasoning; cook until fragrant, about 1 minute. Whisk in the all-purpose flour and cook until lightly browned, about 1 minute. Gradually whisk in 1 cup of chicken stock. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the sauce is slightly thickened, about 4 minutes. Stir in the prepared pesto and heavy cream; cook until heated through, about 2-3 minutes.
Combine and Serve:
Add the cooked pasta shells to the sauce, stirring to combine. Cook for about 2 minutes to ensure the pasta is well coated. Season with salt and pepper to taste. Remove from heat and stir in the shredded mozzarella and grated Parmesan until melted and the sauce is creamy, about 1 minute. Serve immediately, topped with the prepared cherry tomatoes.
Notes
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Substitutions:
Feel free to use any pasta shape of your choice. You can also substitute the heavy cream with half-and-half for a lighter version.
Vegetarian Option:
For a vegetarian version, replace chicken stock with vegetable stock.
Extra Flavor:
Add red pepper flakes for a bit of heat or additional herbs like parsley or thyme for extra flavor.
Cook Techniques
Preparing the Pesto
Involves using a food processor to blend fresh ingredients such as spinach, broccoli, basil, and chicken stock into a smooth mixture, ensuring to season with salt and pepper.
Cooking the Pasta
Bringing a large pot of salted water to a boil and cooking the pasta shells until al dente. This is crucial for the texture of the dish.
Cooking the Tomatoes
This technique includes heating olive oil in a skillet, adding cherry tomatoes, and cooking them until they burst and soften, enhancing their flavor through slight caramelization.
Making the Sauce
Involves several steps: sautéing onions and garlic, adding flour to thicken, then gradually whisking in chicken stock and heavy cream to create a rich, creamy sauce.
Combining and Serving
Integrating the cooked pasta shells into the sauce ensures even coating, followed by melting mozzarella and Parmesan to create a cohesive, creamy texture before serving.
FAQ
Can I use store-bought pesto instead of making my own?
Yes, you can substitute store-bought pesto for homemade to save time, though the flavor may vary.
What type of pasta can I use?
While medium pasta shells are recommended, you can use similar shapes like fusilli or conchiglie for easier sauce adherence.
Can I add protein to this dish?
Absolutely! Cooked chicken, shrimp, or Italian sausage would complement the flavors well.
How can I make this dish vegetarian?
To make it vegetarian, simply use vegetable stock instead of chicken stock and omit any added meat.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or a plant-based cream alternative for a lighter option.
Conclusion
Savor the creamy, vibrant flavors of these Creamy Pesto Shells. This dish combines fresh ingredients with a rich sauce, making it a delightful meal for any occasion. The blend of pesto, vegetables, and cheese creates a comforting experience that is sure to please everyone at the table.
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Combine cooked pasta with fresh mozzarella, tomatoes, basil, and a drizzle of balsamic glaze for a refreshing side dish that pairs well with grilled meats.
Chicken Pesto Pasta
Add grilled or roasted chicken to the creamy pesto shells for a heartier version, perfect for a complete meal.
Pesto Vegetable Medley
Toss sautéed seasonal vegetables like zucchini, bell peppers, and asparagus with pesto to create a colorful and healthy side dish.
Garlic Bread with Pesto Spread
Spread a mixture of pesto and butter on slices of bread, then toast them for a delicious side that complements pasta dishes beautifully.
Cheesy Broccoli and Spinach Bake
Use leftover pesto, steamed broccoli, and spinach to make a cheesy baked casserole, topped with breadcrumbs for a crunchy finish.
