Pasta shells with egg and basil sauce
Key recipe details
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 + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Small pasta shells dry 360 g
- Egg 3 without shells 150 g
- Cherry tomatoes 200 g
- Lemon juice 25 g
- Capers drained 15 g
- Pine nuts 20 g
- Extra virgin olive oil 10 g pasta and 30 g sauce 40 g
- Basil 12 g
- Saffron 0.1 g
- Parsley 2 g
- Salt to taste 2 g
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Method
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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.
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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.
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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.
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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.
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