Paccheri is a pasta in the form of short and large tubes with a straight cut, originally from the Campania region and the area around Naples. This pasta is often served with a filling, but it is equally delicious without it.

paccheri pasta
320 g
1000 g
borlotti beans
300 g
cannellini beans
300 g
vegetable broth
100 g
1 clove
salt, pepper, parsley
to taste
Step 1

Pour a little olive oil to the pan and add the stems of parsley and a garlic clove. When the oil is hot, pour out the mussels. Cover the pan with a lid and wait for the mussels to open.

Step 2

In another pan, pour a little oil and add finely chopped shallots. Lightly fry, add beans, vegetable broth and dry pasta. The broth should not be too salty and should be added gradually. Cook the pasta until al dente.

Step 3

Remove the mussels from the shells, filter out the liquid and add some of it to the pan with the pasta. At the same time, you can leave several shells with ready-made mussels for the final decoration. Check the degree of salinity all the time, so as not to over-salt.
When the pasta is almost ready, add the peeled mussels, cover the pan and cook until done. Sprinkle the finished pasta with chopped parsley.

Step 4

Put the dish on plates, add a little black pepper, parsley and olive oil. Now you can enjoy it.

Bon appetit!

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