Paccheri Stocco and Pesto

Paccheri Stocco and Pesto

Ingredients: 160 g of paccheri 400 g of stock already soaked 100 g of cherry tomatoes 50 ml of white wine 100 g of pesto 1 clove of extra-virgin olive oil salami Blanch the Stocco for 5 minutes. Eliminate the skin and any spines. Cut it into small pieces. Brown the garlic clove in a frying pan and add the chopped stalk. Sauté for a minute and add the white wine. As soon as it has evaporated, add the halved cherry tomatoes and a little salt. Cook the paccheri in plenty of salted water and when they are al dente, transfer them to the pan with the sauce. Let it cook for a minute, turn off the pesto and add it. Mix quickly and serve your paccheri with the stockfish and pesto, with a nice sprinkling of pepper. and, if you like, some grated Parmesan
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