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Paccheri with Trapanese Pesto

Posted by Franci Earth on


Yield: 4 servings

Time:  30 minutes


- ‘e Miez Paccheri

-  Trapanese Pesto Sauce 

- 2 spoons of Extra Virgin Olive Oil Selection Unfiltered

- 2 spoons of Salt

- Basil

- One cup of grated Pecorino Romano cheese


  1. Cook the pasta in abundant boiling salty water. Make sure to stir occasionally.
  2. While the pasta is cooking, heat olive oil over medium heat in a medium skillet. Add the Trapanese Pesto Sauce and some leaves of basil.
  3. When the paccheri are ready, drain them, and add it into the pan. Stir during 45 seconds and serve immediately.
  4. Decorate with some fresh basil and the Pecorino cheese.

Do you need a gluten-free choice? Use this Gluten-Free Pennette instead of paccheri.

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