Paccheri with Cuttlefish and Peas

To prepare paccheri with cuttlefish and peas, first, pour the cuttlefish into a pan with hot oil 1 and sauté them for a few minutes. Once they curl up 2, transfer them to a bowl and set the pan with the cooking juices aside. Finely chop the shallot 3 and proceed to the pea cream.

Melt the butter in a saucepan over low heat, add the shallot 4 and let it soften for a few minutes. Then add the peas 5, stir, and cover with the cream 6.

Cook for 10-15 minutes over medium heat 7. Meanwhile, toast the sliced almonds in a non-stick pan, being careful not to burn them 8 9. Also, put a pot of water for the pasta on the stove to boil and salt it when it comes to a boil.

When the peas have softened, blend everything with an immersion blender 10, then add the lemon juice 11 and season with salt 12. You should obtain a smooth and homogeneous cream.

Pour the paccheri into the salted boiling water and cook them very al dente 13. Meanwhile, strain the pea cream into the pan where you cooked the cuttlefish 14. Drain the paccheri into the pan 15.

Add a ladle of the cooking water 16 and finish cooking the paccheri together with the sauce 17. During the last minute, also add the cuttlefish, keeping a few aside for decoration 18. Sauté everything again and turn off the heat.

Flavor with the grated lemon zest 19, drizzle with a bit of raw oil 20, and garnish with the cuttlefish set aside 21.

Finally, add a few mint leaves 22 and the toasted almonds 23. Your paccheri with cuttlefish and peas are ready to be served 24!