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Medium Shells with Pesto, Spinach and Mushrooms
Conchiglie al Pesto, Spinaci e Funghi

Ease of preparation:  

Prep Time: 25 minutes

Cook time: 8 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: Red

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Ingredients

1 box BARILLA Medium Shells
1/2 cuppine nuts, divided
2 cups (2 ounces)fresh spinach
1 cupfresh basil
4 clovesgarlic
1/3 cup + 2 tbsp.extra virgin olive oil
2 cupsmushrooms, thinly sliced
1/2 cuponion, finely chopped
1/2 cupred bell pepper, chopped
1/2 teaspoonsalt
1/2 teaspoonfreshly ground black pepper
1/2 cupfreshly grated Parmigiano Reggiano cheese


TOAST 1/4 cup pine nuts by heating in small saute pan over medium-high heat for 4 to 5 minutes, stirring occasionally.
COMBINE spinach, basil, pine nuts and garlic in blender or food processor; mix well. Gradually add oil, blending until thickened; set aside.
HEAT oil in large skillet over medium-high heat. Add mushrooms, onion and red pepper; cook 4 to 5 minutes, stirring occasionally. Season with salt and pepper.
COOK Shells according to package directions. Drain, reserving ½ cup pasta water. Return pasta to pot.
ADD pesto and vegetable mixture to hot Shells. Toss, adding reserved pasta water to desired consistency.
TRANSFER to serving platter; top with cheese and remaining pine nuts.




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