Conchiglie with pesto sauce and gorgonzola
2 servings
25 minutes
Conchiglie with pesto and gorgonzola is an exquisite dish of Italian cuisine that embodies a harmony of flavors. The pasta shells perfectly hold the sauce, filled with the rich creamy texture of gorgonzola that adds piquant notes to the dish. The aromatic pesto with hints of basil and garlic adds freshness and depth of flavor. This dish emerged from the Italian passion for combining simple ingredients to create refined gastronomic delight. It is suitable for both a cozy home dinner and a festive feast. Each serving is a symphony of flavors where the creaminess of cheese meets the brightness of tomatoes and the spiciness of the sauce, leaving an indelible impression.
1
Add the pasta to boiling salted water and cook according to the instructions on the package.
- Salt: to taste
- Conchiglie pasta: 350 g
2
Cut the tomatoes into cubes and salt them.
- Tomatoes: 2 pieces
3
Place the tomatoes on a hot skillet greased with oil.
- Tomatoes: 2 pieces
4
After a minute, reduce the heat to medium and simmer for about 5 minutes.
5
Once the pasta is cooked, drain the water and add a spoon of olive oil.
- Conchiglie pasta: 350 g
- Pesto: 2 tablespoons
6
Sprinkle with grated cheese.
- Grated hard cheese: 50 g
7
Add pesto sauce.
- Pesto: 2 tablespoons
8
Chop the gorgonzola cheese finely.
- Gorgonzola cheese: 35 g
9
Add gorgonzola. Mix intensively.
- Gorgonzola cheese: 35 g
10
Add the sautéed tomato. Stir and serve in portions.
- Tomatoes: 2 pieces
