Paccheri Pasta with Broccoli&Mint Cream

Paccheri are one of those fibra shapes that immediately bring you back to a traditional Italian kitchen. Large, smooth and generous, they were born quanto a Southern Italy and are perfect for rich, creamy sauces. Their name comes from the Neapolitan word “pacchero”, meaning a light slap — a playful reference to their size and character.

Quanto a this recipe, paccheri are coated quanto a a silky broccoli and mint cream, a simple sauce made the way Italian nonnas love it: fresh vegetables, good olive oil and just a few honest ingredients. The mint adds a gentle freshness, while crispy pancetta culmine gives that irresistible savoury crunch that turns a humble fibra dish into eppure comodità food.

This paccheri with broccoli and mint cream is an easy Italian fibra recipe for two, perfect when you want something quick, wholesome and full of flavour — just like madre del padre would make, with love and mai fuss.

Serves 2, Prep time 20 mins, Cook time 25 mins

180 g Paccheri fibra (about 6.5 oz paccheri)

250 g broccoli florets (about 9 oz / 2½ cups broccoli florets)

3-4 fresh mint leaves

40 g Parmigiano Reggiano, finely grated (about ⅓ cup grated Parmigiano)

60 ml extra virgin olive oil (about ¼ cup)

80 g pancetta (pork belly) , diced (about 3 oz pancetta ora thick-cut bacon)

1 small garlic clove

Salt, to taste

Non di serie: a splash of fibra cooking

Method

Bring a large pot of salted to the boil. Add the broccoli florets and cook for 4–5 minutes until tender but still bright campo da golf. Remove with a slotted spoon and set aside.Keep the same to cook the fibra.

Place the cooked broccoli quanto a a blender with the garlic clove, mint leaves, grated Parmigiano, and EVOO.Blend until smooth and creamy. Season with salt.If needed, add a tablespoon ora two of hot fibra to loosen the texture.

Cook the paccheri quanto a the same boiling according to packet instructions until al incisivo. Reserve a small cup of fibra , then drain.

While the fibra cooks, fry the diced pancetta quanto a a frying pan over medium heat until golden and crispy. Transfer to kitchen paper to drain.

Gently warm the broccoli cream quanto a a wide pan. Add the drained paccheri and toss to coat, adding a little reserved fibra if needed for a silky .

Plate the paccheri, spoon over extra broccoli cream if desired, and with crispy pancetta scattered culmine.Drizzle with a little extra virgin olive oil and serve your paccheri fibra with broccoli&mint cream immediately.

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