Paccheri with Goat Cheese Cream, Pesto, Crispy Cooked Ham and Tomato by @maritoemoglie_incucina

30 min

4 servings

🍝

350 g

Paccheri

🧀

200 g

Goat cheese

🥓

100 g

Cooked ham

🍅

200 g

Tomatoes

🌿

30 ml

Genovese pesto

🫒

22 ml

Olive oil

🧂

1.5 g

Salt

🧀

30 g

Cheese

🍝

240 ml

Pasta cooking water

  1. Cut
    • cooked ham
    • soft goat cheese

    Cut the cooked ham into small cubes and cut the soft goat cheese into pieces.

  2. Heat
    • olive oil
    • cooked ham

    Heat 1 tablespoon olive oil in a frying pan over medium heat. Fry the ham cubes until crisp, then set them aside.

  3. Combine
    • soft goat cheese
    • Genoese pesto
    • pasta cooking water

    Combine the goat cheese and Genoese pesto in a mixing bowl. Stir in 4 fl oz (120 ml) pasta cooking water until creamy.

  4. Heat
    • olive oil
    • peeled tomatoes
    • salt

    Heat the remaining olive oil in a second frying pan. Add the peeled tomatoes and salt, then simmer over low heat for 10 minutes.

  5. Boil
    • paccheri pasta
    • salt
    • pasta cooking water

    Bring salted water to a boil and cook the paccheri until al dente. Reserve 4 fl oz (120 ml) pasta cooking water, then drain the pasta.

  6. Add
    • paccheri pasta
    • cooked ham
    • peeled tomatoes

    Add the drained paccheri and crispy ham to the tomato pan. Toss with the reserved pasta cooking water until coated.

  7. Add
    • soft goat cheese
    • Genoese pesto

    Add the goat cheese and pesto cream to the pan. Toss gently until the sauce evenly coats the pasta.

  8. Divide
    • grated cheese

    Divide the pasta among serving plates. Finish each portion with grated cheese.

  9. Add
    • Cooked ham
    • Tomatoes

    Take the pan with the tomato, add the pasta and the crispy cooked ham.

  10. Toss
    • Pasta cooking water
    • Goat cheese
    • Cooked ham

    Toss everything together with a ladle of pasta cooking water so the flavors combine.

  11. Add
    • Goat cheese

    Add the goat cheese and pesto cream prepared earlier, mixing well.

  12. Add

    Add a generous sprinkle of grated cheese on the pasta.

  13. Plate

    Plate generously.

Paccheri with Goat Cheese Cream, Pesto, Crispy Cooked Ham and Tomato by @maritoemoglie_incucina

30 min

4 servings

🍝

350 g

Paccheri

🧀

200 g

Goat cheese

🥓

100 g

Cooked ham

🍅

200 g

Tomatoes

🌿

30 ml

Genovese pesto

🫒

22 ml

Olive oil

🧂

1.5 g

Salt

🧀

30 g

Cheese

🍝

240 ml

Pasta cooking water

Preparation Steps

  1. Step 1/13

    Cut the cooked ham into small cubes and cut the soft goat cheese into pieces.

    🥓cooked ham
    🧀soft goat cheese
    🔪knife
    🪵cutting board

  2. Step 2/13

    Heat 1 tablespoon olive oil in a frying pan over medium heat. Fry the ham cubes until crisp, then set them aside.

    🫒olive oil
    🥓cooked ham
    🍳frying pan
    🥄wooden spoon

  3. Step 3/13

    Combine the goat cheese and Genoese pesto in a mixing bowl. Stir in 4 fl oz (120 ml) pasta cooking water until creamy.

    🧀soft goat cheese
    Genoese pesto
    🍝pasta cooking water
    🥣mixing bowl
    🥄wooden spoon
    🥄ladle

  4. Step 4/13

    Heat the remaining olive oil in a second frying pan. Add the peeled tomatoes and salt, then simmer over low heat for 10 minutes.

    🫒olive oil
    🍅peeled tomatoes
    🧂salt
    🍳frying pan
    🥄wooden spoon

  5. Step 5/13

    Bring salted water to a boil and cook the paccheri until al dente. Reserve 4 fl oz (120 ml) pasta cooking water, then drain the pasta.

    🍝paccheri pasta
    🧂salt
    🍝pasta cooking water
    🍝pasta strainer
    🥄ladle

  6. Step 6/13

    Add the drained paccheri and crispy ham to the tomato pan. Toss with the reserved pasta cooking water until coated.

    🍝paccheri pasta
    🥓cooked ham
    🍅peeled tomatoes
    🍝pasta cooking water
    🍳frying pan
    🥄wooden spoon

  7. Step 7/13

    Add the goat cheese and pesto cream to the pan. Toss gently until the sauce evenly coats the pasta.

    🧀soft goat cheese
    Genoese pesto
    🍳frying pan
    🥄wooden spoon

  8. Step 8/13

    Divide the pasta among serving plates. Finish each portion with grated cheese.

    🧀grated cheese
    🍽️serving plate

  9. Step 9/13

    Take the pan with the tomato, add the pasta and the crispy cooked ham.

  10. Step 10/13

    Toss everything together with a ladle of pasta cooking water so the flavors combine.

  11. Step 11/13

    Add the goat cheese and pesto cream prepared earlier, mixing well.

  12. Step 12/13

    Add a generous sprinkle of grated cheese on the pasta.

  13. Step 13/13

    Plate generously.

Composition

Ingredients

Types

Meat, Vegetables, Oils and fats, Seasonings, Dairy, Liquids

Ingredients

Paccheri, Goat cheese, Cooked ham, Tomatoes, Genovese pesto, Olive oil, Salt, Cheese, Pasta cooking water

Notes

Goat cheese (preferably soft), Cooked ham (cut into cubes), Tomatoes (peeled), Olive oil (to taste), Salt (to taste), Cheese (generous sprinkle on top, amount not given, grated), Pasta cooking water (a ladle, used to loosen the cheese cream and to help the sauce come together)

Allergens

milk

Dietetics

Dietary regimen

to inform

Calories

675 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 82g, Fat: 26g, Fiber: 5g, Sugars: 6g, Saturated fat: 11g

Nutritional Information

Minerals

Calcium: 270mg, Iron: 3.2mg, Sodium: 780mg, Potassium: 410mg

Vitamins

Vitamin A: 140mcg, Vitamin C: 8mg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

knife, cutting board, frying pan, mixing bowl, wooden spoon, pasta strainer, ladle, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Crispy, Saucy

Flavors

Savory, Tangy, Herbaceous, Tomato-rich, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat thoroughly before serving), freezer : 30 days (Store in a freezer-safe airtight container,Freeze without the grated cheese when possible,Thaw overnight in the fridge)