Name: Corzetti alia Polceverasca (Conchiglie in a Marjoram and Pine-kernel Sauce)
Prep time: 15 min
Total time: 15 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: salt and pepper; 375 g (12 oz) conchiglie or pipe rigate; 4 tablespoons olive oil; 50 g (2 oz) butter; 3 tablespoons pine kernels; 2 tablespoons chopped fresh marjoram; 4 tablespoons grated parmesan cheese

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
15 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

Corzetti, a speciality of the Riviera, are home-made pasta, shaped in a figure of eight. Conchiglie or pipe rigate are good substitutes.

Ingredients

375 g (12 oz) conchiglie or pipe rigate
4 tablespoons <

Method

Cook the pasta according to pack instructions until al dente. Drain it and transfer it to a heated serving dish.
Meanwhile, heat the oil and the butter in a small saucepan and then add the pine kernels and the marjoram. Cook over a gentle heat for 1 minute. Pour over the pasta, add the cheese, and salt and pepper to taste. Toss well and serve at once.