Mezzi Paccheri with Pistachio Pesto, Sausage and Crispy Parmesan Cheese by @maritoemoglie_incucina
2 servings
🍝
250 g
Mezzi paccheri
🍖
200 g
Sausage
🌰
52 ml
Pistachio pesto
🧀
50 g
Parmigiano-Reggiano cheese
🫒
82 ml
Extra virgin olive oil
🧂
Salt
⚫
Black pepper
🧀
Crispy Parmesan cheese
🌿
4 g
Fresh parsley
🥜
80 g
Pistachios
🧀
50 g
Pecorino cheese
Add
shelled pistachios
grated pecorino cheese
Add 80 g shelled pistachios and 50 g grated pecorino cheese to the blender.
Blend- shelled pistachios
- grated pecorino cheese
Blend at low speed and scrape down the sides with the spatula.
- Blend
extra-virgin olive oil for pesto
Pistachio pesto
Gradually blend in 52 ml extra-virgin olive oil for pesto until the mixture is creamy.
Season
salt- Pistachio pesto
Season the pistachio pesto with salt and black pepper, then blend briefly.
Cook
mezzi paccheri pasta- salt
Bring a large pot of salted water to a boil and cook 250 g mezzi paccheri until al dente.
Drain
pasta cooking water- mezzi paccheri pasta
Reserve 120 ml pasta cooking water, then drain the pasta in the colander.
- Heat
- extra-virgin olive oil for cooking
sausage
Heat 30 ml extra-virgin olive oil for cooking in a frying pan and brown 200 g sausage.
- Add
- shelled pistachios
- grated pecorino cheese
- extra-virgin olive oil for pesto
Add the pistachio pesto to the browned sausage and stir into a creamy sauce.
- Add
- mezzi paccheri pasta
- grated Parmigiano-Reggiano cheese
Add the drained mezzi paccheri and 50 g grated Parmigiano-Reggiano cheese to the pan.
Stir- pasta cooking water
Stir in reserved pasta cooking water until the sauce coats the pasta.
Plate
- crispy Parmigiano-Reggiano cheese
Plate the pasta and top with crispy Parmigiano-Reggiano cheese.
- Garnish
fresh parsley- black pepper
Garnish with fresh parsley and a generous grind of black pepper.
Mezzi Paccheri with Pistachio Pesto, Sausage and Crispy Parmesan Cheese by @maritoemoglie_incucina
2 servings
🍝
250 g
Mezzi paccheri
🍖
200 g
Sausage
🌰
52 ml
Pistachio pesto
🧀
50 g
Parmigiano-Reggiano cheese
🫒
82 ml
Extra virgin olive oil
🧂
Salt
⚫
Black pepper
🧀
Crispy Parmesan cheese
🌿
4 g
Fresh parsley
🥜
80 g
Pistachios
🧀
50 g
Pecorino cheese
Preparation Steps
Step 1/12
Add 80 g shelled pistachios and 50 g grated pecorino cheese to the blender.
Step 2/12
Blend at low speed and scrape down the sides with the spatula.
Step 3/12
Gradually blend in 52 ml extra-virgin olive oil for pesto until the mixture is creamy.
Step 4/12
Season the pistachio pesto with salt and black pepper, then blend briefly.
Step 5/12
Bring a large pot of salted water to a boil and cook 250 g mezzi paccheri until al dente.
Step 6/12
Reserve 120 ml pasta cooking water, then drain the pasta in the colander.
Step 7/12
Heat 30 ml extra-virgin olive oil for cooking in a frying pan and brown 200 g sausage.
Step 8/12
Add the pistachio pesto to the browned sausage and stir into a creamy sauce.
Step 9/12
Add the drained mezzi paccheri and 50 g grated Parmigiano-Reggiano cheese to the pan.
Step 10/12
Stir in reserved pasta cooking water until the sauce coats the pasta.
Step 11/12
Plate the pasta and top with crispy Parmigiano-Reggiano cheese.
Step 12/12
Garnish with fresh parsley and a generous grind of black pepper.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
to inform
Dietetics
Dietary regimen
to inform
Calories
1080 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
15 minutes
Overall
35 minutes
Difficulty
Level
Medium (2/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@maritoemoglie_incucina
Origin
Cuisine
Italian, Sicilian
Geographic
Italy, Europe
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos