pesto paccheri meal, by Pasta Evangelists
pesto paccheri

/ serving

Paccheri with Basil Pesto alla Genovese, Pine Nuts & Parmesan (GF. avail)

Paccheri are a large, tubular-shaped pasta originating from Campania and Calabria. Paccheri literally translates to ‘slaps’, which is derived from the sound they make when eaten (or more likely devoured). Paccheri were invented by Sicilian sfogline (pasta artisans) to smuggle Italian garlic into Prussia during the Middle Ages. Prussian garlic was small & weak compared to the large, pungent, Italian cloves, so Italian farmers hid 4-5 cloves in each piece of paccheri and smuggled it across the border.

Our homemade pesto, with which we serve our paccheri pasta, is ground in a pestle and mortar using the finest ingredients from Italy, including oodles of beautiful, green basil, the very best extra virgin olive oil, heady garlic and plenty of tangy Parmesan. A scattering of pinoli - pine nuts - is all that's required to complete this beautiful dish, bringing you a taste of Italy in summer. 

INGREDIENTS (allergens in bold and underlined):

Paccheri (165g, 454kCal): Wheat Flour, Egg, Durum Wheat Flour, Salt

Basil Pesto (90g, 356kCal): Basil (25%), Pine Kernels, Extra-Virgin Olive Oil, Parmigiano Reggiano (Milk), Pecorino Romano (Milk), Garlic, Sea Salt

GARNISH INGREDIENTS

Parmesan (8g, 42kCal): Parmesan Cheese (Milk)

Pine Nuts (8g, 65kCal): Pine Kernels

  1. Bring a large saucepan of well-salted water to the boil
  2. Cook the paccheri in the boiling water for 3-4 minutes until ‘al-dente’ (test one of the paccheri before removing from water).
  3. Whilst the paccheri cooks, put the pesto in a pan, cover with a lid and heat until steaming. Add 1-2 tbsp (15-20ml) of the boiling cooking water, cover the pesto with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Finally lift the pasta out of the water with a slotted spoon and transfer to the pesto. Toss together.
  5. Sprinkle the pasta with the Parmesan. Buon appetito.

You can download the recipe card here.

 Please note the above nutritional guidance is based on our estimates only. 

Story

Paccheri are a large, tubular-shaped pasta originating from Campania and Calabria. Paccheri literally translates to ‘slaps’, which is derived from the sound they make when eaten (or more likely devoured). Paccheri were invented by Sicilian sfogline (pasta artisans) to smuggle Italian garlic into Prussia during the Middle Ages. Prussian garlic was small & weak compared to the large, pungent, Italian cloves, so Italian farmers hid 4-5 cloves in each piece of paccheri and smuggled it across the border.

Our homemade pesto, with which we serve our paccheri pasta, is ground in a pestle and mortar using the finest ingredients from Italy, including oodles of beautiful, green basil, the very best extra virgin olive oil, heady garlic and plenty of tangy Parmesan. A scattering of pinoli - pine nuts - is all that's required to complete this beautiful dish, bringing you a taste of Italy in summer. 

Ingredients and Nutrition

INGREDIENTS (allergens in bold and underlined):

Paccheri (165g, 454kCal): Wheat Flour, Egg, Durum Wheat Flour, Salt

Basil Pesto (90g, 356kCal): Basil (25%), Pine Kernels, Extra-Virgin Olive Oil, Parmigiano Reggiano (Milk), Pecorino Romano (Milk), Garlic, Sea Salt

GARNISH INGREDIENTS

Parmesan (8g, 42kCal): Parmesan Cheese (Milk)

Pine Nuts (8g, 65kCal): Pine Kernels

Method

  1. Bring a large saucepan of well-salted water to the boil
  2. Cook the paccheri in the boiling water for 3-4 minutes until ‘al-dente’ (test one of the paccheri before removing from water).
  3. Whilst the paccheri cooks, put the pesto in a pan, cover with a lid and heat until steaming. Add 1-2 tbsp (15-20ml) of the boiling cooking water, cover the pesto with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Finally lift the pasta out of the water with a slotted spoon and transfer to the pesto. Toss together.
  5. Sprinkle the pasta with the Parmesan. Buon appetito.

You can download the recipe card here.

Nutrition

 Please note the above nutritional guidance is based on our estimates only.