Paccheri with Pistachio Pesto, Sausage, and Provola Cheese

Here’s a recipe for Paccheri with Pistachio Pesto, Sausage, and Provola Cheese that may delight you with its bold flavors and creamy texture.

Ingredients

• 320 g of paccheri
• 200 g of sausage
• 100 g of smoked provola cheese
• 80 g of unsalted pistachios
• 1 clove of garlic
• 30 g of grated Parmesan cheese
• Extra virgin olive oil, to taste
• Salt and pepper, to taste
• A tuft of fresh basil (optional)
• Vegetable broth or pasta cooking water, as necessary

Preparation

1. Start by preparing the pistachio pesto: shell the pistachios and finely chop them together with the garlic clove and Parmesan cheese. Add a pinch of salt, pepper, and basil if you want an aromatic touch. Drizzle in the extra virgin olive oil to create a smooth cream. If necessary, add a little vegetable broth or pasta cooking water to make the pesto more fluid.
2. Cut the smoked provola cheese into cubes and set aside.
3. Remove the skin from the sausage and crumble it into a pan with a drizzle of oil. Brown over medium heat until it is well cooked and crispy.
4. In the meantime, bring a pot of salted water to a boil and cook the paccheri until al dente, following the package instructions.
5. Drain the paccheri, saving some of the cooking water.
6. Add the paccheri to the pan with the sausage and stir to flavor them. Incorporate the pistachio pesto and a bit of the cooking water if needed to blend everything together.
7. One minute before turning off the heat, add the smoked provola cheese cubes and stir until they begin to melt slightly.
8. Serve the paccheri with a sprinkle of chopped pistachios and, if desired, a few leaves of basil.

Curiosity

Pistachio pesto is a Sicilian twist on the more famous Genoese pesto. Using this ingredient brings a refreshing novelty and a unique flavor to traditional Italian dishes. This recipe lends itself well to being accompanied by a full-bodied white wine or a light red wine.

Enjoy your meal!