Creamy Green Shells with Calabrian Chili

Rated 5.0 stars by 1 users

Cuisine

Italian Fusion

Author

Sydnee Cooke

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

550

This recipe brings together pasta shells tossed in a silky green sauce made from peas, cannellini beans, cream, Calabrian chilies, and fresh herbs. It’s finished with crispy pancetta and toasted pine nuts for the perfect mix of creamy, spicy, and crunchy. Simple ingredients, easy prep, and a dish that feels like something special without overcomplicating dinner.

A beautifully plated bowl of pasta shells coated in a creamy, vibrant green sauce made from peas, Calabrian chili, cream, cannellini beans, basil, and mint. The dish is generously topped with crispy, golden-brown pancetta pieces and toasted pine nuts, adding texture and richness. The pasta sits on a patterned ceramic plate, with a light drizzle of olive oil and a sprinkle of Parmesan, capturing a cozy, elevated homemade meal that feels both comforting and elegant.

Ingredients

1 lb pasta shells
1 cup peas, thawed
½ cup cannellini beans, rinsed
½ cup heavy cream
2 to 3 Calabrian chilies, chopped
1 shallot, minced
2 garlic cloves, minced
¼ cup grated Parmesan, optional
¼ cup basil leaves
¼ cup mint leaves
4 oz pancetta, diced
¼ cup pine nuts
Olive oil
Salt
Pepper

Directions

Crisp the pancetta in a dry skillet over medium heat until golden and crisp. Remove it to a paper towel-lined plate.
In the same pan, lightly toast the pine nuts until golden, watching closely so they don’t burn.
Cook the pasta shells in a pot of salted boiling water until al dente. Reserve one cup of the pasta water before draining.
In a blender or food processor, combine the peas, cannellini beans, heavy cream, Calabrian chilies, shallot, garlic, basil, and mint. Blend until smooth, then season with salt and pepper to taste. Add a splash of pasta water if the sauce feels too thick.
Toss the hot pasta with the sauce over low heat, stirring gently. Add reserved pasta water as needed for a silky finish. Stir in Parmesan if you want extra richness.
Plate the pasta and top with the crispy pancetta, toasted pine nuts, and a drizzle of good olive oil or an extra sprinkle of Parmesan.

Recipe Note

You can make the green sauce a few hours ahead and keep it chilled. Bring it to room temperature before tossing with the pasta so the sauce stays silky.

For extra richness, stir in a little of the pancetta fat or a drizzle of good olive oil before serving. This recipe also works well with other short pastas like orecchiette or rigatoni if you don’t have shells on hand.

Nutrition

Serving Size: 1 serving
per serving: Calories; 550

Amount/Serving % Daily Value

Carbs: 50 grams
Fat: 28 grams
Protein: 22 grams
Sugar: 4 grams
Fiber: 6 grams

Back to blog

Item added to your cart

Creamy Green Shells with Calabrian Chili