Mezzi Paccheri with Green Pea Coulis and Octopus Ragout

Recipe Overview

This Mezzi Paccheri with Green Pea Coulis and Octopus Ragout brings together the sweetness of peas and the deep savory character of octopus in a refined coastal composition. The pasta stays bright and silky with its smooth pea dressing, while the ragout beneath gives the dish body, color, and slow-cooked Mediterranean soul. It is elegant enough for a tasting menu, yet rustic enough to remain faithful to the Italian kitchen.

Ingredients

• 450 g mezzi paccheri pasta
• 900 g green peas, fresh or frozen
• 500 g yellow onions, chopped
• 300 g carrots, chopped
• 200 g celery stalks, chopped
• 30 g Italian parsley, chopped, stems and leaves separated
• 15 g tomato paste
• 12 g garlic
• 500 ml red wine
• 2000 g whole Spanish octopus, cleaned
• Extra-virgin olive oil, as needed
• Water or light stock, as needed
• Sea salt and freshly ground black pepper, to taste

Preparation

1. Prepare the octopus by cleaning it if needed and cutting it into large pieces. Pat dry and set aside.
2. In a large pot, warm a generous drizzle of olive oil. Lightly brown the garlic cloves, then remove them. Add the onions, carrots, celery, and parsley stems and sauté until tender and fragrant.
3. Add the octopus pieces and cook until they release their water and most of it evaporates. Stir in the tomato paste and toast for a minute to deepen the flavor.
4. Deglaze with the red wine and let it reduce slightly. Add enough water or light stock to just cover the octopus. Season with salt and black pepper, cover, and simmer gently for 45 to 60 minutes until very tender and rich like a ragout.
5. For the green pea coulis, sauté the peas in olive oil with salt and pepper until just tender and bright. Transfer to a blender, add a little more olive oil and a splash of hot water if needed, then blend until smooth and velvety. Adjust the seasoning and keep warm.
6. Bring a large pot of salted water to a boil. Cook the mezzi paccheri until al dente according to package directions. Reserve a little pasta water, then drain.
7. Toss the hot mezzi paccheri with enough green pea coulis to coat the pasta in a silky green sauce, loosening with reserved pasta water if needed.
8. To plate, spoon the octopus ragout into the center of each warm plate. Twirl the mezzi paccheri on top, then finish with chopped parsley leaves, a drizzle of extra-virgin olive oil, and freshly ground black pepper. Serve immediately.

Nutrition (per serving, estimate)

Calories	510 kcal
Protein	32 g
Carbohydrates	58 g
Fat	15 g
Fiber	6 g
Cholesterol	60 mg