Boil the paccheri for at least 15 minutes. For pistachio pesto: crush the pistachios in the mortar and add the extra virgin olive oil to the wire until it becomes grainy and not too liquid. Cut the mozzarella into chunks and add the ricotta, mixing everything together. Drain the paccheri and fill them first with a little mozzarella, in the center with half a teaspoon of pistachio pesto and again with the mixture of mozzarella and ricotta. Put them in the oven standing (maybe in a plum cake mold if you make a few) and cook them under the grill for 5 minutes. Separately, simply heat the salt-processed tomato sauce. Serve hot on a bed of tomato sauce.
a cura di mogiukitchen