Ingredients:

16 oz San Giorgio® Large Shells
4 cups fresh basil leaves
2/3 cup grated Parmesan cheese
2 each garlic cloves
3/4 cup olive oil
1/4 cup pine nuts
2 each anchovy fillets
1 cup ripe olives
1/4 lb crumbled feta cheese
2 Tbsps apple cider vinegar

Cooking Directions:

1.  Prepare pasta according to package directions. Drain, rinsing with cold water to cool quickly; drain well.

2.  Meanwhile, process basil, Parmesan cheese, garlic, olive oil, reserving 1 tablespoon, and pine nuts in food processor or blender until pureed.

3.  In a small saucepan or skillet, using reserved olive oil, cook and stir anchovies until anchovies flake apart. Add to pureed mixture.

4.  Transfer mixture to a large bowl; add pasta.

5.  Stir in olives, feta cheese and vinegar; mixing well. Refrigerate 2 hours.