DIFFICULTYTIMESERVESCOST
Easy 15 min4 ServesLow

Rating

Rating: 4 out of 5.

Paccheri is a type of pasta that goes very well with pestos. An excellent cuisine tip is that cavati with pistachio pesto gives rise to a fabulous first course. What is more, it is easily prepared in just a few minutes and it´s very creamy and super tasty!

Let’s find out how to prepare this typical Sicilian dish

IngredientsQuantity
Paccheri400 g
Pistachio pesto220 g
Garlic1 clove
Mussels or Speck or smoked bacon150 g
Extra Virgin Olive OilTo taste
Salt To taste

Preparation method

  • Cook pasta for 10-12 minutes
  • In a pan, brown 1 clove of garlic with a drizzle of olive oil
  • Sauté the mussels or brown the smoked bacon or speck cut into cubes, for 1 minute
  • Drain the pasta al dente directly into to the pan and mix with the speck or smoked bacon adding a few ladles of cooking broth until a creamy consistency is obtained
  • Add the pistachio pesto, mix and serve 

To prepare the paccheri with pistachio pesto, first put a pot full of water on the stovetop and bring it to a boil. This water will be used for cooking the pasta.

In the meantime, prepare a light sauté that will enhance the flavors of Nasonte’s pistachio pesto: put a pan on the heat, peel a clove of garlic and lightly mash it with your hands. Cut the speck or smoked bacon into cubes. Pour a drizzle of Vardaro extra virgin olive oil into the pan, add the garlic and the speck or smoked bacon cubes. Brown them for 1 minute. Then, incorporate the ready-to-use pistachio pesto and let it warm up slightly.

When the water for cooking paccheri comes to a boil, add salt according to taste and then add the pasta. Stir occasionally and, after about 10 minutes, the pasta will be “al dente”.

Drain the paccheri well and add them to the previously prepared dressing.

Mix well over medium heat and and add a few ladles of cooking broth until a creamy consistency is obtained. Serve hot.

Buon appetito!

Storage & preservation

Consume immediately. You can keep it in the refrigerator for up to 1 day. Freezing is not recommended.

Expert tip  

For this recipe we recommend you to try the Molino Ferrara´s Paccheri, Nasonte´s pistachio pesto and Vardaro evo oil.

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