How we made sun dried tomato pici with cream cheese

Sun dried tomato pici pasta with cream cheese: Sometimes you just want to throw a meal together in minutes and who knew that was possible with pasta.

Tuscana Pici (pronounced ‘peachy’), is a long, thick pasta traditionally handmade, meaning that the dough is rolled out and each strand of pici pasta is cut and rolled by hand. Here at The Big Dream Factory we extrude our pici and add different flavours. In this case, sun dried tomato:

sundried tomato pici

Pici are also referred to as ‘pinci’ and originate from the beautiful Tuscan town of Siena where it is normally served with a robust, meaty or chunky vegetable sauce. You would expect to see more sauce than pasta when you serve this dish.

Sun dried tomato pici pasta – Serves 2

  • 8 oz (250 grams) The Big Dream Factory Sun dried tomato Pici
  • 4 oz (125 grams) cream cheese
  • 1/2 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh Italian or English parsley, roughly chopped
sunsdried tomato cream cheese parsley
  1. Bring a large pot of lightly salted water to a rapid boil and cook the pici for a few minutes or until al dente.
  2. Drain and in the same pot add the oil, salt and cream cheese.
  3. Stir to combine and serve topped with the fresh parsley.
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2 thoughts on “How we made sun dried tomato pici with cream cheese

    1. Thank you 🙂 Quite honestly, we wrap it up, throw in a plate and hope for the best when it comes to our photography. Aside from that, it was very, very tasty!!

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