Introduction
Paccheri and Cheese with Peas and Mint offers a delightful fusion of flavors that blend the rustic charm of hand-rolled pasta, creamy cheeses, and fresh herbs. This dish is perfect for those who appreciate the art of cooking homemade meals, showcasing ingredients at their peak quality with minimal processing involved in its preparation.
Tips for this recipe
To ensure optimal results, gently heat the butter without letting it brown to create a smooth sauce base. When incorporating cheese, grate finely and fold into the dish evenly to achieve a consistent texture throughout. Remember to keep ingredients at room temperature for easier handling.
Why you will love this recipe
This recipe stands out due to its balance of rich, creamy textures and vibrant, fresh flavors. The combination of paccheri pasta with a medley of cheeses and greens not only satisfies the palate but also appeals visually, making it an excellent choice for gatherings or casual dining at home.
Ingredients
1/4 cup (1/2 stick) unsalted butter
1/3 cup plus 1 1/2 cups grated Parmesan, divided (about 3 1/2 ounces total)
1/4 cup all-purpose flour
4 cups whole milk
1 cup shredded Fontina cheese
1 large egg
Kosher salt and freshly ground black pepper
1 pound paccheri rigati or rigatoni
1 cup shelled fresh or frozen peas
2 cups coarsely chopped arugula
1 cup plus 2 tablespoons coarsely chopped flat-leaf parsley
1/2 cup plus 2 tablespoons coarsely chopped fresh mint
1 cup ricotta (about 9 ounces)
1/2 teaspoon finely grated lemon zest
Pasta Roller, Pasta Sheeter, Cheese Grater (Medium to fine), Microplane Zester, Vegetable/Fruit Peeler, Kitchen Scissors, Mixing Bowls (various sizes), Whisk, Cutting Board
Strainer or Colander
Adviced equipments
Pasta Roller: For rolling out the pasta dough to desired thickness.
Pasta Sheeter: To help evenly flatten and shape the paccheri pasta sheets for optimal cooking. Ensure a clean, flat surface with precise control over texture.
Cheese Grater (Medium to fine): Essential for grating Parmesan cheese into small pieces for an even distribution in the dish.
History of the recipe
Paccheri, originating from Naples, is a traditional Italian pasta known for its wide, ribbed shape. This specific variation with cheese and peas highlights the Neapolitan approach to combining simple ingredients into complex flavor profiles, often inspired by local produce and available resources.
Fun facts about this recipe
The inclusion of ricotta in this dish is a nod to the classic Italian ‘Pasta e Fagioli’ or pasta with beans, adding creaminess and enriching the sauce. Paccheri rigati’s wide hollow center is ideal for holding chunkier ingredients like peas and greens without overcrowding them.
