Name: Shell pasta with blue cheese
Total time: 25 min
Yield: 4
Ingredients: 4 tablespoons pine nuts; 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

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Calories:	719 kcal
Difficulty:	easy
Preparation:	25 min
Ready in:	25 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	719 kcal	(36%)
Protein	28 g	(56%)
Fat	33 g	(41%)
Carbohydrates	91 g	(35%)
Added Sugar	0 g	(0%)
Roughage	5 g	(17%)
Vitamin A	93.04 µg	(12%)
Vitamin D	0 µg	(0%)
Vitamin E	0.74 mg	(6%)
Vitamin B1	0.5 mg	(45%)
Vitamin B2	0.37 mg	(26%)
Niacin	13.06 mg	(82%)
Vitamin B6	0.58 mg	(41%)
Folate	154.89 µg	(77%)
Pantothenic Acid	1.88 mg	(31%)
Biotin	2.62 µg	(5%)
Vitamin B12	0 µg	(0%)
Vitamin C	84.58 mg	(106%)
Potassium	778.21 mg	(39%)
Calcium	273.93 mg	(34%)
Magnesium	168.18 mg	(45%)
Iron	5.8 mg	(41%)
Zinc	4 mg	(40%)
Saturates	11 g
Cholesterol	33.32 mg

Recipe author: EAT SMARTER

Ingredients

For servings

4 tablespoons	pine nut
10 cups	Conchiglie (shell pasta)
3 ⅓ cups	Cocktail tomatoes halved
1 ⅓ cups	Gorgonzola crumbled or sliced
3 tablespoons	olive oil
1	Garlic cloves finely chopped

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Directions

1 Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

2 Dry roast the pine nuts in a pan until golden brown. Remove from the pan and leave to cool.

3 Cook the pasta according to the directions on the packet in plenty of salted water until al dente.

4 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.

5 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.

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