Paccheri with Minted Pea Cream, Warm Burrata and Chili Pistachios

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Place the pistachios on a small tray, toss them with 15 ml (1 tbsp) olive oil, the red chili flakes, and a pinch of salt, and toast for 6 to 8 minutes until fragrant. Let them cool, then roughly chop.

2. 2

   Bring a large pot of well-salted water to a boil. Cook the paccheri until al dente according to the package timing. Before draining, reserve 120 ml (1/2 cup) of the pasta cooking water.

3. 3

   While the pasta cooks, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the shallot and cook for 3 to 4 minutes until softened. Stir in the garlic and cook 30 seconds more.

4. 4

   Add the peas to the skillet with the shallot and garlic. Pour in the vegetable broth, partially cover, and cook for 4 to 5 minutes until the peas are tender and bright green.

5. 5

   Transfer the pea mixture to a blender or food processor. Add the fresh mint, grated Parmesan, lemon zest, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, black pepper, and 4 g (about 3/4 tsp) salt. Blend until smooth; add a little reserved pasta water if needed to loosen it.

6. 6

   Return the pea cream to the skillet over low heat. Add the drained paccheri and toss well. Gradually add some of the reserved pasta water until the sauce becomes glossy and coats the pasta without turning too thick.

7. 7

   Place the burrata in a heatproof bowl and let it sit for 5 minutes near the still-warm oven, or place it in the oven for 1 to 2 minutes at 180 °C / 350 °F just to warm it gently without fully melting.

8. 8

   Serve the paccheri immediately. Top with pieces of warm burrata, the chili-toasted pistachios, and a few extra mint leaves. Finish with a little more Parmesan if desired and a twist of black pepper.

9. 9

   Taste and adjust the salt before serving, using the remaining salt only if needed.