Sconcigli with vegetables and pine nuts

Sconcigli is a pasta shape resembling a spiral seashell and this this recipe it is baked after being boiled.

Sconcigli with vegetables and pine nuts

Servings:	Serves 2-4 depending on appetite and whether you are having an accompaniment.
Calories per serving:	675
Ready in:	55 minutes
Prep. time:	15 minutes
Cook time:	40 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	25th October 2012

Best recipe review Nice spag. dish Julia 4.7/5 Makes a change, especially with the pinenuts. The Judge

Sconcigli

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 100g sconcigli
• A little olive oil
• 1 small onion, finely sliced
• 1 stick of celery, sliced
• 1 medium yellow or green pepper
• Garlic to taste, finely diced
• 40 g pine nuts
• 1 tin chopped tomatoes
• 100 g sweetcorn
• 100 g spring greens, shredded
• 1 teaspoon dried oregano
• Seasoning
• 100g of mixed cheese, eg Parmesan, Grana Padano, Fontina, grated

Mise en place

• Preheat the oven to 200° C (400° F - gas 6)

Method

1. Boil the sconcigli for about 12-15 minutes in plenty of salted, boiling water.
2. When cooked, drain and run onder a cold tap.
3. Meanwhile, heat some olive oil in a pan and add the onion, celery stick and pepper.
4. Cook over a medium heat until the vegetable begin to soften.
5. Add the garlic and the pine nuts and fry for a further minute or two.
6. Stir in the tomatoes, sweetcorn, spring greens and oregano.
7. Bring to the boil, reduce heat and simmer gently for 5 minutes.
8. Season to taste - under rather than over as the cheese will be salty.
9. Stir in the pasta and mix well.
10. Pour into a greased baking dish and sprinkle the cheese over the top.
11. Bake for about 25 minutes.

Variations

Use any combination for vegetables, but keep the onion, garlic and tomatoes.

I like to use vegetable stock to boil pasta for this type of recipe.

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