Paccheri with cuttlefish and peas

Ingredients

• 320 gpaccheri
• 500 gcleaned cuttlefish
• as neededextra-virgin olive oil
• 300 gpeas
• 150 gliquid fresh cream
• 30 gbutter
• 1shallot
• 1 tablespoonlemon juice
• as neededfine salt
• 100 gflaked almonds
• 1unwaxed lemon, zest
• as neededmint

Instructions

1. 1

   Brown the cuttlefish

   Heat the olive oil in a saucepan, add the cuttlefish and brown for a few minutes. Once they curl, transfer them to a bowl and keep the pan with its cooking juices. Finely chop the shallot while you set up the pea cream.

2. 2

   Cook the peas

   Melt the butter in a saucepan over a low heat, add the shallot and soften it for a few minutes. Stir in the peas, then pour in the cream.

3. 3

   Simmer and toast

   Cook the peas over a medium heat for 10–15 minutes. Meanwhile, toast the flaked almonds in a non-stick frying pan, watching carefully so they do not burn. Bring a pan of salted water to the boil for the pasta.

4. 4

   Blend the sauce

   When the peas are tender, blend them with a stick blender. Stir in the lemon juice and adjust the salt; the sauce should be smooth and even.

5. 5

   Cook the pasta

   Add the paccheri to the boiling salted water and cook until very al dente. Meanwhile, strain the pea cream into the pan used for the cuttlefish, then drain the pasta into that pan.

6. 6

   Finish in the pan

   Add a ladleful of pasta cooking water and finish cooking the paccheri in the sauce. During the final minute, add the cuttlefish, reserving a few pieces for garnish. Toss everything together, then turn off the heat.

7. 7

   Add lemon zest

   Flavour the pasta with the lemon zest and finish with a drizzle of uncooked olive oil. Garnish with the reserved cuttlefish.

8. 8

   Garnish and serve

   Add a few mint leaves and the toasted almonds, then serve.

What is paccheri with cuttlefish and peas?

Paccheri are large, wide pasta tubes associated with southern Italian cooking, particularly Campania. Their generous shape works well with substantial sauces and seafood.

This version combines cuttlefish and peas with a blended cream sauce, then adds lemon, mint and almonds for freshness and crunch. The pasta finishes cooking in the sauce, helping it pick up flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 36g protein, 81g carbs, 43g fat.

Most of the carbohydrate comes from the paccheri and peas, while the cuttlefish supplies much of the protein. Cream, butter, almonds and olive oil contribute most of the fat. Balance the plate with a side of green vegetables or salad; the nutrition figures are estimates because the amount of oil and salt is not specified.

The main ingredients

Cuttlefish: use it cleaned, as specified, and brown it briefly until it curls. It returns to the pan at the end so it does not spend the whole cooking time in the sauce.

Peas and cream: simmer the peas until tender before blending with the cream. The result should be smooth enough to coat the broad pasta tubes.

Getting the sauce smooth

Blend: wait until the peas are tender, then use a stick blender to make an even purée. Straining it into the cuttlefish pan removes any larger pieces for a silkier finish.

Adjust: add the lemon juice and taste for salt after blending. A ladleful of pasta water later helps loosen the sauce as the pasta finishes cooking.

Cooking the paccheri

Very al dente: take the pasta out of the boiling water before it is fully cooked, since it will cook on in the sauce. Check the packet timing and taste a piece as it approaches that point.

Finish together: toss the drained pasta with the pea cream and pasta water in the cuttlefish pan. Add the cuttlefish for the final minute, then stop cooking once the pasta is tender.

Toasting the almonds

Use a dry non-stick frying pan and keep the almonds moving or watch them closely as they toast. Their thin slices can colour quickly, so take them off the heat as soon as they are lightly golden.

Add them just before serving to preserve their crunch against the creamy sauce. Mint and lemon zest bring a fresh aroma to the finished dish.

Timing and serving

The recipe takes 40 minutes in total, so prepare the boiling water while the peas simmer and the almonds toast. Keep an eye on the pasta so it is ready to finish in the sauce.

Serve straight away, with a little of the reserved cuttlefish on top of each portion. A crisp green salad or simply cooked vegetables make a fresh accompaniment.

Recipe notes & tips

• Have the cuttlefish, shallot and garnishes ready before draining the pasta, as the final pan-finish moves quickly.
• Keep the cuttlefish cooking juices in the pan to flavour the finished sauce.
• Reserve a little extra pasta water in case the sauce needs loosening.
• Toast the almonds over a moderate heat and remove them as soon as they are lightly golden.
• Add the mint and toasted almonds at the end so their aroma and crunch stay distinct.

Variations

• Use frozen peas: add them straight to the pan and simmer until tender before blending.
• Swap the pasta: use another large tube-shaped pasta that can hold the creamy sauce.
• Add chilli: briefly warm a little chilli in the oil with the cuttlefish for gentle heat.
• Change the herbs: use a few basil leaves instead of mint for a different fresh finish.
• Leave out the almonds: omit them if needed, though the dish will lose its crunchy topping.

Common mistakes to avoid

• Overcooking the cuttlefish: brown it briefly and add it back only for the final minute.
• Burning the almonds: keep watch as they toast and take the pan off the heat once they colour.
• Blending peas too soon: wait until they are tender so the sauce becomes smooth.
• Cooking the pasta fully in water: drain it very al dente so it can finish in the sauce.
• Making the sauce too thick: add a ladleful of pasta water and toss to loosen it.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a splash of water; the pasta will soften and the almonds may lose their crunch.

Frequently asked questions