Description
Creamy Pesto Shells is a delightful and comforting pasta dish featuring tender medium shells tossed in a luscious pesto cream sauce infused with fresh spinach, broccoli, and basil. Topped with burst cherry tomatoes and melty mozzarella and Parmesan cheeses, this recipe offers a harmonious blend of fresh vegetables and rich flavors in just 30 minutes.
Ingredients
Pasta and Vegetables
- 8 ounces medium pasta shells
- 1 pint cherry tomatoes
- 1/2 medium sweet onion, diced
- 4 cloves garlic, minced
- 2 cups packed fresh baby spinach
- 1 1/2 cups broccoli florets
- 1 1/2 cups packed fresh basil
Seasonings and Oils
- 3 tablespoons olive oil (divided)
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
For the Sauce
- 2 tablespoons all-purpose flour
- 1 cup chicken stock (for sauce)
- 1/2 cup heavy cream
- 1 cup chicken stock (for pesto emulsification)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Make the pesto: Combine the fresh spinach, broccoli florets, and basil leaves in a food processor bowl. Season with kosher salt and freshly ground black pepper to taste. While the motor is running, slowly add 1 cup of chicken stock in a thin stream to emulsify the mixture until smooth. Set this pesto aside for later use.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the medium pasta shells and cook according to package instructions until al dente. Drain the shells thoroughly and set aside.
- Prepare the tomatoes: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. 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, then remove from heat and set aside.
- Sauté the aromatics: In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the diced sweet onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in the minced garlic and Italian seasoning, cooking until fragrant for about 1 minute.
- Add the flour: Sprinkle the all-purpose flour over the onion mixture and whisk continuously until slightly browned, about 1 minute, to form a roux and thicken the sauce later.
- Create the sauce base: Gradually whisk in 1 cup of chicken stock, bringing the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the sauce has reduced and thickened slightly, about 4 minutes.
- Incorporate pesto and cream: Stir in the prepared pesto and 1/2 cup heavy cream. Heat through gently for about 2-3 minutes, combining the flavors well.
- Add pasta and cheese: Toss the cooked pasta shells into the sauce, stirring until well coated, about 2 minutes. Season with salt and pepper to taste. Remove the skillet from the heat and fold in the shredded mozzarella and freshly grated Parmesan cheese until melted and creamy, about 1 minute.
- Serve: Plate the creamy pesto shells and top each serving with the softened, burst cherry tomatoes for a fresh, tangy finish. Serve immediately for optimal flavor and texture.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- You can prepare the pesto ahead and store it refrigerated for up to 2 days.
- Adjust the consistency of the pesto by adding more chicken stock or olive oil to your preference.
- To increase the protein, consider adding grilled chicken or cooked shrimp.
- Use gluten-free pasta to make this dish gluten free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
