Conchigliette: 500gr - 10pz

The recipe:
Conchigliette tomato soup with ricotta and pine nuts
Ingredients to serve 3:

Conchigliette Senatore Cappelli 160g
tomatoes 600g
pint vegetable stock
two cloves of garlic
20g pine nuts
cottage cheese 100g
basil q.s.
extra virgin olive oil q.s.
salt q.s.
pepper q.s.

Fry garlic with oil and add the tomatoes, vegetable broth, cook for about 20 minutes, add the basil and chopped it all, put on the fire by adding the pasta. When cooked Serve aggiunegendo fresh ricotta cheese, pepper, pine nuts and basil.