Paccheri with Squid and Peas: A Flavorful Italian Delight
Category: First Courses (Primi Piatti)
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Paccheri (large pasta tubes) | 320g |
| Squid (seppioline), cleaned | 500g |
| Extra virgin olive oil | to taste |
| Fresh peas | 300g |
| Heavy cream (panna fresca) | 150g |
| Butter | 30g |
| Shallot (scalogno) | 1, finely chopped |
| Lemon juice | 1 tablespoon |
| Salt | to taste |
| Sliced almonds | 100g |
| Lemon zest | 1 lemon |
| Fresh mint leaves | to taste |
Instructions
-
Prepare the Squid:
Begin by heating some extra virgin olive oil in a large skillet over medium-high heat. Add the squid (seppioline) and quickly sauté until they are just cooked through, then remove them from the skillet and set aside. Keep the skillet with its flavorful cooking residue. -
Prepare the Cream Sauce:
In a separate saucepan, melt the butter over low heat. Once the butter has melted, add the finely chopped shallot and sauté for a couple of minutes until softened. Pour in the heavy cream and stir well. Let the mixture cook for 10-15 minutes over medium heat, allowing the flavors to meld together. -
Toast the Almonds:
While the sauce is simmering, toast the sliced almonds in a dry non-stick pan over medium heat. Keep an eye on them, stirring often to avoid burning, until they turn golden brown and release their nutty aroma. -
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the paccheri pasta and cook until al dente (slightly firm to the bite), following the package instructions. -
Prepare the Pea Cream:
While the pasta cooks, place the fresh peas into a small pot with a bit of water and cook until tender, about 5-7 minutes. Once soft, use an immersion blender to purée the peas into a smooth, creamy consistency. Add lemon juice to enhance the flavor, creating a fresh, vibrant pea cream. -
Combine the Ingredients:
Once the paccheri is cooked, reserve a small cup of pasta water and then drain the pasta. Transfer the drained paccheri into the skillet where the squid was cooked. Stir in the pea cream and a ladle of pasta water to create a smooth sauce that coats the pasta. Gently toss the pasta to coat it in the creamy pea sauce, making sure the pasta absorbs the flavors. -
Add the Squid:
Add the cooked squid back into the skillet, saving a few pieces for garnish. Stir to combine, allowing the squid to warm through in the sauce. -
Finish the Dish:
Grate the zest of one lemon over the pasta, and drizzle a bit of extra virgin olive oil for added richness. Toss the pasta again to distribute the flavors. Garnish with the reserved squid and a sprinkle of toasted almonds for texture. Finally, add a few fresh mint leaves to the dish for a refreshing, aromatic touch. -
Serve:
Your Paccheri with Squid and Peas is now ready to be served! The creamy pea sauce complements the tender squid perfectly, while the almonds and mint add layers of flavor and texture. This dish is ideal for a special occasion or an indulgent weeknight dinner. Enjoy the delightful taste of Italy in every bite!
This Paccheri with Squid and Peas is a vibrant and rich Italian pasta dish, beautifully marrying the sweetness of fresh peas with the tender squid and the creamy sauce. With a touch of lemon zest and mint, it offers a refreshing twist, while the toasted almonds bring a lovely crunch to each bite. Whether you’re hosting a dinner or treating yourself to a comforting dish, this recipe will impress with its bold yet balanced flavors.
