Rocket & Pistachio Pesto Conchiglie Recipe

Make the Pesto

In a food processor, combine rocket, pistachios, Parmesan cheese, garlic, lemon juice, salt, and black pepper. Pulse until finely chopped. With the processor running, gradually add olive oil until the mixture is smooth and creamy. Set aside.

Cook the Pasta

Bring a large pot of salted water to a boil. Add conchiglie pasta and cook according to package instructions until al dente. Drain and reserve some pasta water.

Prepare the Vegetables

In a large bowl, toss shaved asparagus and summer squash with a drizzle of olive oil and a pinch of salt. Set aside.

Make the Pangrattato

In a skillet over medium heat, combine bread crumbs, olive oil, garlic powder, and a pinch of salt. Toast until golden brown, stirring frequently. Remove from heat and stir in chopped parsley.

Combine Everything

In a large mixing bowl, combine the cooked pasta, pesto, and enough reserved pasta water to achieve desired consistency. Gently fold in the shaved vegetables. Serve topped with pangrattato.