A deliciously simple skillet supper that bridges the gap between light and bright, and the ultimate in comfort. Plus would you just look at those adorable shellbows right now?
I love this recipe for one main reason.
A few reasons.
A whole dang slew of reasons.
First of all, it’s (mostly) vegetarian! I say mostly only because I used chicken stock and I cannot have you coming at me today. If you need to swap in veggie stock, you’ve got a fully vegged-out dinner. Boom-iddy-boom.
Secondly, the pasta shape. I can’t quit with this pasta shape. DeLallo’s Shellbows give us everything we need with something cute to look at and a giggle to eat. Plus the kids will lose their entire minds.
Why don’t we just look at this.
Reason #26534 why I love this mess: the ingredients are somewhat refined, but still rocks that look-at-me-it’s-Tuesday-and-I-came-together-in-under-30 vibe.
Are we still saying vibe?
I’m gonna keep saying vibe.
You can definitely use an onion in place of the shallot, but let’s feel fancy from time to time, okay?
Grape tomato, cherry tomato – tomato, tomahto. (Ha. Never mind.)
And some peas. Frozen totally works. Maybe just let them thaw out a tad. Or not. Whatever works. I’m breezy!
So we’re cooking in butter which makes everything so freaking perfect. (reason #82462 why I love this recipe) Get the shallots and garlic gloriously sautéed, golden brown and tender. These are the good things in life.
What you’ll do after this is add the tomatoes. Let them go about five minutes, until they lusciously start to break down in their own juices and omgaaah. Pinch of salt, natch.
Okay, we’ve cooked our shellbows (that shape!), so we’ll add it to our skillet with the tomatoes and peas! Don’t forget those peas. Add the chicken stock and let this simmer just a few minutes. Now listen, this is going to feel soupy at first (which I never mind), but don’t freak out on me because you know that pasta is going to keep absorbing and absorbing.
And what makes it even more showstopping is we’ll violently yank the heat off and add the rest of the butter and about 1/3 cup of freshly grated parmesan. More if you want. Giiiiiirl, please.
No, I will not stop it, nor will I shut any doors.
The tomatoes still have a vibrancy to them, even though we’ve sort of flash cooked them. The pasta is tender and toothy and coated in all that shallot/garlic/buttery essence. Reason #872367543454 why I love this recipe.
And the basil. Are we not going to talk about the basil? You thought I forgot. MAJOR summer vibes right there, yet with all that comfort right underneath. Best of both worlds, you guys.
Be sure and garnish with plenty of parmesan, some extra basil leaves and some freshly ground pepper. Spring perfection, I tell you. You will fall straight up and back down in love.
Tonight? Well yeah!
(This post is definitely in partnership with my lover DeLallo. But all ramblings and pasta inhalings are totally my own. We coo?)