Ingredients

• Pasta & Sauce Base: 1 package conchiglie pasta (small shell pasta), 2 tbsp olive oil, 2 cloves garlic (minced), 1 cup fresh broccoli florets (blanched/lightly cooked), 2 tbsp butter, ½ cup starchy pasta cooking water

• Cheeses & Finishers: ½ cup Parmesan cheese (finely grated), ½ cup homemade spicy nut pesto (see below), ¼ cup roasted pistachios or mixed nuts (coarsely chopped), fresh basil leaves, lemon zest (optional)

• Homemade Spicy Nut Pesto: 1 large handful fresh basil leaves, 6–10 cloves garlic (adjusted to taste), 2 tbsp hazelnuts, 2 tbsp pistachios (or macadamia nuts), ¼ cup extra virgin olive oil, Maldon sea salt & freshly cracked black pepper

Method

1. 01

   Prepare Spicy Nut Pesto: Combine fresh basil leaves, garlic cloves, hazelnuts, pistachios, extra virgin olive oil, Maldon sea salt, and black pepper in a food processor or mortar and pestle. Blend into a rich, aromatic pesto paste.

2. 02

   Boil Conchiglie Shell Pasta: Boil shell pasta in heavily salted boiling water until al dente. Reserve ½ cup of starchy pasta water before draining.

3. 03

   Sauté Garlic & Broccoli: Heat 2 tbsp olive oil in a wide skillet over medium heat. Add minced garlic and blanched broccoli florets; sear lightly until fragrant.

4. 04

   Create Creamy Sauce Emulsion: Melt butter into the skillet, then stir in 2 tbsp of prepared spicy nut pesto, half of the grated Parmesan cheese, and reserved starchy pasta water. Whisk continuously until a smooth, glossy sauce forms.

5. 05

   Toss & Serve: Add drained conchiglie pasta to the skillet and toss vigorously to trap the pesto sauce inside the shells. Sprinkle remaining Parmesan cheese over top. Garnish with toasted chopped pistachios, fresh basil leaves, and fresh lemon zest before serving hot.