Creamy Paccheri with Pistachio Pesto, Sausage and Crispy Parmesan by @maritoemoglie_incucina

35 min

4 servings

🍝

250 g

Mezzi paccheri

🍖

200 g

Sausage

🌰

80 g

Pistachio pesto

🧀

50 g

Parmesan

🫒

5.5 tbsp

Olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🧀

30 g

Crispy parmesan

🌿

5 g

Parsley

🥜

80 g

Pistachios

🧀

50 g

Pecorino

  1. Add
    • shelled pistachios
    • Pecorino cheese

    Add 80 g shelled pistachios and 50 g grated Pecorino cheese to the blender.

  2. Blend
    • shelled pistachios
    • Pecorino cheese

    Blend at low speed, stopping once or twice to mix the ingredients evenly.

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

    Gradually blend in 52 ml extra-virgin olive oil for pesto until the mixture is smooth.

  4. Season
    • salt
    • Pistachio pesto

    Season the homemade pesto with salt and black pepper. Blend briefly to reach the desired consistency.

  5. Cook
    • mezzi paccheri pasta
    • salt

    Bring a large pot of salted water to a boil. Cook 250 g mezzi paccheri pasta until al dente.

  6. Drain
    • pasta cooking water
    • mezzi paccheri pasta

    Reserve 120 ml pasta cooking water. Drain the pasta in a colander.

  7. Heat
    • extra-virgin olive oil
    • sausage

    Heat 30 ml extra-virgin olive oil in a frying pan. Brown 200 g sausage, breaking it into small pieces.

  8. Add
    • pistachio pesto
    • sausage

    Add 80 g pistachio pesto to the browned sausage. Stir until a creamy sauce forms.

  9. Add
    • mezzi paccheri pasta
    • Parmesan cheese

    Add the drained pasta and 50 g Parmesan cheese to the pan. Toss to coat evenly.

  10. Add
    • pasta cooking water

    Add the reserved pasta cooking water gradually. Toss until the sauce becomes glossy and creamy.

  11. Divide
    • crispy Parmesan
    • fresh parsley
    • black pepper

    Divide the pasta among four plates. Top with crispy Parmesan, fresh parsley, and black pepper.

Creamy Paccheri with Pistachio Pesto, Sausage and Crispy Parmesan by @maritoemoglie_incucina

35 min

4 servings

🍝

250 g

Mezzi paccheri

🍖

200 g

Sausage

🌰

80 g

Pistachio pesto

🧀

50 g

Parmesan

🫒

5.5 tbsp

Olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🧀

30 g

Crispy parmesan

🌿

5 g

Parsley

🥜

80 g

Pistachios

🧀

50 g

Pecorino

Preparation Steps

  1. Step 1/11

    Add 80 g shelled pistachios and 50 g grated Pecorino cheese to the blender.

    🥜shelled pistachios
    🧀Pecorino cheese

  2. Step 2/11

    Blend at low speed, stopping once or twice to mix the ingredients evenly.

    🥜shelled pistachios
    🧀Pecorino cheese
    🥄wooden spoon

  3. Step 3/11

    Gradually blend in 52 ml extra-virgin olive oil for pesto until the mixture is smooth.

    🫗extra-virgin olive oil for pesto

  4. Step 4/11

    Season the homemade pesto with salt and black pepper. Blend briefly to reach the desired consistency.

    🧂salt
    ⚫black pepper

  5. Step 5/11

    Bring a large pot of salted water to a boil. Cook 250 g mezzi paccheri pasta until al dente.

    🍝mezzi paccheri pasta
    🧂salt
    🍲large pot
    🥄wooden spoon

  6. Step 6/11

    Reserve 120 ml pasta cooking water. Drain the pasta in a colander.

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

  7. Step 7/11

    Heat 30 ml extra-virgin olive oil in a frying pan. Brown 200 g sausage, breaking it into small pieces.

    🫒extra-virgin olive oil
    🍖sausage
    🍳frying pan
    🥄wooden spoon

  8. Step 8/11

    Add 80 g pistachio pesto to the browned sausage. Stir until a creamy sauce forms.

    🌰pistachio pesto
    🍖sausage
    🍳frying pan
    🥄wooden spoon

  9. Step 9/11

    Add the drained pasta and 50 g Parmesan cheese to the pan. Toss to coat evenly.

    🍝mezzi paccheri pasta
    🧀Parmesan cheese
    🍳frying pan
    🥄wooden spoon

  10. Step 10/11

    Add the reserved pasta cooking water gradually. Toss until the sauce becomes glossy and creamy.

    🍝pasta cooking water
    🍳frying pan
    🥄wooden spoon

  11. Step 11/11

    Divide the pasta among four plates. Top with crispy Parmesan, fresh parsley, and black pepper.

    🧀crispy Parmesan
    🌿fresh parsley
    ⚫black pepper
    🍽️plate

Composition

Ingredients

Types

Meat, Nuts, Sauces, Seasonings, Dairy

Ingredients

Mezzi paccheri, Sausage, Pistachio pesto, Parmesan, Olive oil, Salt, Black pepper, Crispy parmesan, Parsley, Pistachios, Pecorino

Notes

Sausage (any kind you prefer), Pistachio pesto (homemade preferred), Parmesan (grated), Olive oil (extra virgin), Salt (to taste), Black pepper (to taste), Crispy parmesan (homemade, no amount given, for topping), Parsley (fresh, chopped, for garnish), Pistachios (shelled, for the pesto), Pecorino (grated, for the pesto)

Allergens

Tree nuts, Milk

Dietetics

Dietary regimen

High-protein, Mediterranean diet

Calories

650 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 57g, Fat: 34g, Fiber: 4g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 3.2mg, Potassium: 410mg, Sodium: 780mg

Vitamins

Vitamin A: 95mcg, Vitamin C: 4mg, Vitamin B12: 0.9mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

large pot, frying pan, colander, wooden spoon, ladle, grater, plate

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Family meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian, Sicilian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Crispy, Al dente

Flavors

Nutty, Savory, Salty, Rich, Herbaceous, Peppery

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 until piping hot), freezer : 30 days (Freeze in an airtight freezer-safe container,Freeze without parsley garnish when possible)