Mezzi Paccheri with Pistachio Pesto and Sausage by @maritoemoglie_incucina

35 min

4 servings

🍝

250 g

Mezzi paccheri

🍖

200 g

Sausage

🌰

80 g

Pistachio pesto

🧀

50 g

Parmigiano-Reggiano

🫒

140 ml

Extra virgin olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🌿

3 g

Fresh basil

🥜

80 g

Shelled pistachios

🧀

50 g

Pecorino cheese

🍝

120 ml

Pasta cooking water

  1. Place
    • shelled pistachios
    • Pecorino cheese

    Place 80 g shelled pistachios and 50 g grated Pecorino cheese in the blender.

  2. Blend
    • shelled pistachios
    • Pecorino cheese

    Blend the pistachios and cheese at low speed, stopping to scrape down the sides with a spatula.

  3. Blend
    • extra-virgin olive oil
    • Pistachio pesto

    Gradually blend in 60 ml extra-virgin olive oil until the pesto is creamy.

  4. Season
    • salt
    • Pistachio pesto

    Season the pistachio pesto with salt and black pepper, then blend briefly.

  5. Boil
    • salt
    • Pasta cooking water

    Bring a large pot of salted water to a boil.

  6. Cook
    • mezzi paccheri pasta

    Cook 250 g mezzi paccheri pasta until al dente.

  7. Drain
    • pasta cooking water
    • mezzi paccheri pasta

    Reserve 120 ml pasta cooking water and drain the pasta.

  8. Heat
    • extra-virgin olive oil

    Heat 30 ml extra-virgin olive oil in a frying pan.

  9. Brown
    • sausage

    Brown 200 g sausage in the pan, breaking it into small pieces with a wooden spoon.

  10. Add
    • shelled pistachios
    • Pecorino cheese
    • sausage

    Add the pistachio pesto to the browned sausage and stir until combined.

  11. Add
    • mezzi paccheri pasta
    • pasta cooking water

    Add the drained pasta and 120 ml pasta cooking water to the sauce.

  12. Stir
    • Parmigiano-Reggiano cheese

    Stir in 50 g grated Parmigiano-Reggiano cheese until the sauce coats the pasta.

  13. Season
    • black pepper
    • fresh basil

    Season with black pepper and garnish with fresh basil before serving.

Mezzi Paccheri with Pistachio Pesto and Sausage by @maritoemoglie_incucina

35 min

4 servings

🍝

250 g

Mezzi paccheri

🍖

200 g

Sausage

🌰

80 g

Pistachio pesto

🧀

50 g

Parmigiano-Reggiano

🫒

140 ml

Extra virgin olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🌿

3 g

Fresh basil

🥜

80 g

Shelled pistachios

🧀

50 g

Pecorino cheese

🍝

120 ml

Pasta cooking water

Preparation Steps

  1. Step 1/13

    Place 80 g shelled pistachios and 50 g grated Pecorino cheese in the blender.

    🥜shelled pistachios
    🧀Pecorino cheese

  2. Step 2/13

    Blend the pistachios and cheese at low speed, stopping to scrape down the sides with a spatula.

    🥜shelled pistachios
    🧀Pecorino cheese
    🥄spatula

  3. Step 3/13

    Gradually blend in 60 ml extra-virgin olive oil until the pesto is creamy.

    🫒extra-virgin olive oil

  4. Step 4/13

    Season the pistachio pesto with salt and black pepper, then blend briefly.

    🧂salt
    ⚫black pepper

  5. Step 5/13

    Bring a large pot of salted water to a boil.

    🧂salt
    🍲large pot

  6. Step 6/13

    Cook 250 g mezzi paccheri pasta until al dente.

    🍝mezzi paccheri pasta
    🍲large pot

  7. Step 7/13

    Reserve 120 ml pasta cooking water and drain the pasta.

    🍝pasta cooking water
    🍝mezzi paccheri pasta
    🍲large pot
    🧺colander

  8. Step 8/13

    Heat 30 ml extra-virgin olive oil in a frying pan.

    🫒extra-virgin olive oil
    🍳frying pan

  9. Step 9/13

    Brown 200 g sausage in the pan, breaking it into small pieces with a wooden spoon.

    🍖sausage
    🍳frying pan
    🥄wooden spoon

  10. Step 10/13

    Add the pistachio pesto to the browned sausage and stir until combined.

    🥜shelled pistachios
    🧀Pecorino cheese
    🍖sausage
    🍳frying pan
    🥄wooden spoon

  11. Step 11/13

    Add the drained pasta and 120 ml pasta cooking water to the sauce.

    🍝mezzi paccheri pasta
    🍝pasta cooking water
    🍳frying pan
    🥄wooden spoon

  12. Step 12/13

    Stir in 50 g grated Parmigiano-Reggiano cheese until the sauce coats the pasta.

    🧀Parmigiano-Reggiano cheese
    🍳frying pan
    🥄wooden spoon

  13. Step 13/13

    Season with black pepper and garnish with fresh basil before serving.

    ⚫black pepper
    🌿fresh basil

Composition

Ingredients

Types

Meat, Fats and Oils, Seasonings, Herbs, Nuts, Dairy, Water

Ingredients

Mezzi paccheri, Sausage, Pistachio pesto, Parmigiano-Reggiano, Extra virgin olive oil, Salt, Black pepper, Fresh basil, Shelled pistachios, Pecorino cheese, Pasta cooking water

Notes

Sausage (your favorite type), Pistachio pesto (homemade, made from shelled pistachios), Parmigiano-Reggiano (grated), Extra virgin olive oil (3-4 tablespoons, added gradually into the pesto), Salt (to taste), Black pepper (to taste), Fresh basil (for garnish), Shelled pistachios (for the pesto), Pecorino cheese (grated, for the pesto), Pasta cooking water (a little, reserved)

Allergens

tree nuts, milk

Dietetics

Dietary regimen

high-protein

Calories

760 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 69g, Fat: 40g, Fiber: 5g, Sugars: 3g, Saturated fat: 12g

Nutritional Information

Minerals

Calcium: 390mg, Iron: 3.5mg, Potassium: 430mg, Sodium: 780mg

Vitamins

Vitamin A: 110mcg, Vitamin C: 2mg, Vitamin E: 2.5mg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large pot, frying pan, colander, spatula, wooden spoon, cheese grater

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian, Sicilian

Geographic

Italy, Europe

Various

Aspect

Texture

creamy, al dente, crumbly

Flavors

nutty, savory, salty, rich, herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat with a small splash of water), freezer : 1 month (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Texture of pasta and cheese sauce may soften)