Introduction
Indulge in a delightful and vibrant pasta dish that brings together the freshness of vegetables and the comforting heartiness of pasta. This recipe is perfect for a weeknight dinner or a gathering with friends and family. With its creamy sauce enriched by homemade pesto and a burst of flavor from cherry tomatoes, it is sure to become a favorite at your dining table.
Detailed Ingredients with measures
Pasta:
– 8 ounces medium pasta shells
– 3 tablespoons olive oil, divided
– 1 pint cherry tomatoes
– Kosher salt and freshly ground black pepper, to taste
– 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
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
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4-6 people
This recipe combines the sweetness of cherry tomatoes, the creaminess of mozzarella, and the freshness of basil, making it a delicious and wholesome choice for any occasion. Enjoy your culinary adventure!
Detailed Directions and Instructions
Prepare the Pesto:
– In a food processor, combine the spinach, broccoli, and basil. Season with salt and pepper.
– With the processor running, slowly add the 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 package instructions until al dente. Drain well.
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 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 flour and cook until lightly browned, about 1 minute.
– Gradually whisk in the 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 to the skillet, stirring to combine and coat the shells with the sauce.
– Season with salt and pepper to taste.
– Remove from heat and stir in the shredded mozzarella and grated Parmesan until melted and well incorporated.
– Serve immediately, topped with the prepared cherry tomatoes.
Notes
Ingredient Adjustments:
– Feel free to substitute other vegetables in the pesto, such as kale or arugula, based on availability or preference.
Pasta Variations:
– You can use other types of pasta if shells are not available, but ensure to adjust cooking times accordingly.
Storage Instructions:
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Tips:
– To maintain creamy texture, reheat gently on the stove with a splash of chicken stock or cream to loosen the sauce.
Cook techniques
Preparing Pesto
Incorporate fresh ingredients like spinach, broccoli, and basil using a food processor. Gradually add chicken stock to emulsify the mixture for a smooth pesto.
Cooking Pasta
Boil salted water and cook pasta shells according to package instructions until al dente for the perfect texture.
Cooking Cherry Tomatoes
Sauté cherry tomatoes in olive oil until they burst and soften. Seasoning them with salt and pepper enhances their natural sweetness.
Making the Sauce
Sauté onions in olive oil until translucent, then add garlic and seasoning. Whisk in flour for thickness, followed by chicken stock to create a sauce that simmers until slightly thickened.
Combining Ingredients
After creating the sauce, stir in the prepared pesto and heavy cream. Combine with cooked pasta and add shredded mozzarella and grated Parmesan until melted and well blended.
FAQ
Can I use different types of pasta for this recipe?
Yes, you can substitute medium pasta shells with other shapes like penne or fusilli, depending on your preference.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make the pesto in advance?
Yes, you can prepare the pesto ahead of time and store it in the refrigerator for up to a week or freeze it for longer storage.
What can I substitute for heavy cream?
You can use half-and-half, coconut milk, or a dairy-free cream alternative, though this may alter the flavor and consistency slightly.
Is it possible to make this dish vegetarian?
Absolutely! Simply use vegetable stock instead of chicken stock for the sauce and pesto.
Conclusion
The combination of pasta shells with a creamy pesto sauce and bursting cherry tomatoes creates a delightful and satisfying dish perfect for any occasion. The balance of flavors from the fresh herbs, vegetables, and cheeses makes it not only delicious but also a nutritious option. This recipe is a wonderful way to bring together different textures and tastes that will surely impress your family and friends.
Variation with Sun-Dried Tomatoes
Add sun-dried tomatoes to the sauce for a tangy depth of flavor that complements the creaminess of the dish beautifully.
Protein Boost with Grilled Chicken
Incorporate grilled or shredded chicken for added protein, making the meal more filling and satisfying.
Vegetarian Version
Skip the chicken stock and replace it with vegetable stock to keep the dish vegetarian-friendly while retaining all the flavors.
Spicy Kick with Red Pepper Flakes
For those who enjoy a bit of spice, sprinkle red pepper flakes into the sauce for an extra kick that enhances the overall flavor.
Nutty Flavor with Toasted Pine Nuts
Top the dish with toasted pine nuts or walnuts for a crunchy texture and an added layer of nutty flavor that complements the pesto.
Mixed Vegetable Medley
Add other vegetables like bell peppers, zucchini, or asparagus to the pasta for more color, nutrition, and a variety of flavors.
Cheese Variations
Experiment with different types of cheese such as feta or goat cheese for a unique twist on the creamy sauce, adding a different taste profile to the dish.
