Mummy Pasta (Mummie di Pasta) Recipe
Category: First Courses
Servings: 8
Mummy Pasta is a fun and delicious dish that combines creamy pea pesto with pasta, forming “mummies” that are perfect for a festive dinner or themed event. This dish is not only visually striking but also brings together the smooth flavors of peas, cheese, and savory olives for a meal everyone will love. Let’s bring these pasta mummies to life with an easy-to-follow recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mini Farfalle (or small bow-tie pasta) | 180g |
| Frozen peas | 200g |
| Parmigiano Reggiano DOP | 100g |
| Scamorza (or provola cheese) | 100g |
| Pitted black olives | To taste |
| Breadcrumbs | As needed (q.b.) |
| Extra virgin olive oil | 40g |
| Fine salt | To taste |
Instructions
-
Prepare the Pea Pesto
Start by cooking the frozen peas in boiling salted water for about 4 minutes until tender. In the meantime, fill a large pot with salted water to cook the pasta. Before the peas are fully cooked, reserve about 40g of the water and set it aside in a small bowl. -
Blend the Peas
Once the peas are cooked, drain them and place them into a tall glass or blender jar. Add the 40g of reserved cooking water and olive oil. Using an immersion blender, blend everything together until smooth. Adjust the salt according to taste. -
Prepare the Cheese and Olives
While the peas are blending, slice the scamorza cheese into medium-thick slices. Cut these slices into strips that will serve as “bandages” for the mummies. Slice the black olives in half to create small “eyes” for the mummies. -
Cook the Pasta
In the pot of boiling salted water, cook the mini farfalle according to the package directions, usually for about 8-10 minutes, until al dente. Drain the pasta and place it in a large bowl. -
Assemble the Mummies
Toss the cooked pasta with the pea pesto, ensuring the pasta is evenly coated. Add in the grated Parmigiano Reggiano and mix well. -
Prepare the Baking Dish
Grease a muffin tin with a bit of olive oil and lightly coat the bottoms and sides of 8 muffin cups with breadcrumbs. This will help the pasta mummies stay crispy and easily release from the pan. -
Create the Mummy Faces
Spoon the pasta mixture into the prepared muffin cups, pressing gently to form the shape of a “casket.” Place the halved olives on top of each pasta mound to create the eyes of the mummy. -
Bake
Preheat the oven to 200°C (about 400°F). Bake the pasta mummies in the preheated oven for 10 minutes, or until they are golden and crisp around the edges. -
Finish the Mummies
After 10 minutes, remove the muffin tin from the oven and add the strips of scamorza cheese over the top of the pasta “bodies.” Arrange the strips haphazardly, as if they were bandages. Return the tin to the oven for an additional 5 minutes, allowing the cheese to melt slightly and create the bandaged effect. -
Serve
Once the cheese has melted and the pasta mummies are golden and crispy, remove them from the oven. Let them cool slightly before serving. These cute and tasty mummies are sure to be a hit at your table!
Tips and Variations:
- Cheese Options: If you can’t find scamorza, you can substitute with mozzarella or provolone for a similar melty texture.
- Add-ins: For extra flavor, you can add a sprinkle of herbs such as basil or thyme to the pea pesto.
- Vegan Twist: To make this recipe vegan, substitute the cheese with a dairy-free alternative, and omit the Parmigiano Reggiano or use a plant-based version.
These Mummy Pasta cups are perfect for themed parties, family gatherings, or just for a fun twist on your regular pasta dish. Enjoy these creative mummies with your loved ones and watch them disappear in no time!
