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.
Another delight is of course the variety of shapes inherent in Italian regional pastas. Paccheri are known and loved in their rugged home regions for their ability to scoop up smaller elements of the sauce, such as this innovative fresh pesto with its star ingredient: Sicilian pistachios. The sturdy, chunky pasta holds this sauce beautifully, so neither pasta nor our twist on pesto becomes a supporting act for the other. We top with a traditional Italian cheese, Parmesan, whose crumbly, nutty taste imparts added depth to the dish.
Photo by: @thehangryhuman
(Allergens in bold): Fresh Pasta (Durum Wheat Flour, Water) Pistachio (Nut), Basil, Mint, Garlic, Salt, Parmesan Cheese (Milk), Olive Oil
GARNISH INGREDIENTS Pistachio Crumb (Nut), Parmesan (Milk)
Find the recipe card here.
Paccheri with Pistachio Pesto & Pistachio Crumb
Please note the above nutritional guidance is based on our estimates only.