Easy

Pasta shells with egg and basil sauce

Name: Pasta shells with egg and basil sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Home-style, Italian
Ingredients: 360 g Small pasta shells (dry); 150 g Egg (3 without shells); 200 g Cherry tomatoes; 25 g Lemon juice; 15 g Capers (drained); 20 g Pine nuts; 40 g Extra virgin olive oil (10 g pasta and 30 g sauce); 12 g Basil; 0.1 g Saffron; 2 g Parsley; 2 g Salt (to taste)

Total time35 min Preparation and possible waiting 20 min · Cooking 15 min

Preparation and possible waiting: 20 min · Cooking: 15 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Small pasta shells. Usual composition; check the label or the dough/sauce recipe: Small pasta shells. Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Small pasta shells, Pine nuts.

Rating 5.0 / 5 (1)

Pasta in a creamy boiled-egg, basil and lemon sauce with tomatoes and pine nuts.

Jump to steps

20 minpreparation and possible waiting

15 mincooking

4servings

2.029 kcalwhole recipe

507 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 35 min Preparation and possible waiting 20 min · Cooking 15 min

Preparation and possible waiting: 20 min · Cooking: 15 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Main course 30 to 60 minutes Home-style

Allergens

View full classification 22 tags

Diet

Vegetarian

Dietary requirements

Lactose-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingToasting

Appliances

CasseroleBlenderFrying panSaucepan

Cuisine

Home-styleItalian

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Place the eggs in a saucepan, cover with water and cook for 10 minutes from boiling. Cool in water, peel and chop.
Cook the shells in another pan with plenty of water, a pinch of salt and the saffron for the packet time. Reserve 300 ml cooking water.
Drain the pasta and toss with 10 g oil. Blend the eggs with 200 ml lukewarm reserved water, 30 g oil, the lemon juice and 10 g basil. Gradually add more reserved water only if the sauce is too thick.
Halve the cherry tomatoes and rinse and drain the capers. Toast the pine nuts in a dry frying pan over medium heat for 2–3 minutes, moving them around, and remove as soon as they turn golden.
Mix the shells with the sauce, tomatoes and capers. Check the salt and serve warm with the pine nuts, remaining 2 g basil and chopped parsley.