Penne Pasta with Conch, Tomatoes and Basil
Ingredients
1lb Conch
2 Tbsp. Coconut Oil
6 Cloves Fresh Garlic, minced
1 tsp Crushed Red peppers
Sea salt and fresh ground pepper to taste
3 large Tomatoes, chopped
1 Cup White Wine
1 Tbsp. Fresh Lemon Zest
1 Lemon, juiced
2 Tbsp. Fresh Basil
8 Ounce Fresh Callaloo
1 Lb Penne Pasta, Cooked
Grated Parmesan Cheese
Preheat a large sauté pan over medium high heat. Add olive oil, garlic, and crushed pepper. Cook garlic but don’t let it burn. Add tomatoes, wine, lemon zest, and juice. Continue to cook sauce until it simmers. Add pesto and conch, and cook until cooked through. Add callaloo and stir to combine. Add salt and pepper to taste. Serve over warm cooked pasta, and garnish with pasta and Parmesan cheese.
Radisson Green Team: We do not get to be the best by sitting back on our laurels. Radisson Fort George is committed to improving every aspect of our services and products. One of the ways we do that is to strive to limit our impact on our environment. We have a group of individuals that oversee the effective and efficient use of everything from housekeeping to maintenance to banqueting. These people make up our Green Team.
For our efforts we were awarded last year with Three Keys in the Green Key Certification Program. We work hard to improve and have an action plan that is applied in every day use at our hotel and in our restaurants. For more information on the work of the Radisson Green Team, please call us at 223-3333.
