for 4 servings
- 4 tablespoons pine nut
- 10 cups Conchiglie (shell pasta)
- 3.333 cups Cocktail tomatoes (halved)
- 1.333 cups Gorgonzola (crumbled or sliced)
- 3 tablespoons olive oil
- 1 Garlic clove (finely chopped)
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Dry roast the pine nuts in a pan until golden brown. Remove from the pan and leave to cool.
Cook the pasta according to the directions on the packet in plenty of salted water until al dente.
Place the tomatoes in an oven proof dish coated thinly with oil. Sprinkle with the gorgonzola, season with ground black pepper and roast in the middle of the oven for approx. 10 minutes.
Heat the remaining oil in a pan and fry the garlic. Drain the pasta and add to the garlic in the pan. Arrange on pre-warmed plates with the tomatoes and serve sprinkled with pine nuts.