Pasta Shells with Chestnuts and Raisins

Updated: Aug 20, 2020


If you are looking for a pasta dish with a different flair, look no further. This dish combines savory herbs, tomatoes, and black beans with a slightly sweet twist contributed by raisins and chestnuts. Chestnuts are much lower in fat than other nuts and are a good source of vitamins B1, B2, B6, C, and folic acid.


I like the way the bits of tomato, beans, and nuts nestle in the shells so you experience a burst of flavor with every bite! Bon Appétit!



Sliced Chestnuts

Pasta Shells with Chestnuts and Raisins

Serves 2-3


6 oz brown rice pasta shells (or other small whole grain pasta)

1/2 cup (3.5 oz) ready to eat chestnuts (you can find them here)

1 tablespoon fresh thyme leaves

1 1/2 cups diced tomatoes (14 oz can), with their juice

1/4 cup pitted kalamata olives, sliced

1 cup cooked black beans (I use canned, drained and rinsed)

4 garlic cloves, minced

2-3 tablespoons raisins

1/2 cup loosely packed basil leaves, snipped or chopped - see Notes)


Ingredients for Pasta with Chestnuts and Raisins
It's always a good idea to prep your ingredients first.

Ingredients for Pasta with Chestnuts and Raisins
It's always a good idea to prep your ingredients first.

Cook pasta according to package directions. Heat a large non-stick skillet over medium heat. Dry sauté the chestnuts and thyme leaves in the skillet until they become fragrant about 1 minute.