Pizzoccheri with Genoese Pesto
Pizzoccheri della Valtellina P.G.I.

The recipe:

Pizzoccheri with Genoese Pesto

Genoese pesto coats the Pizzoccheri della Valtellina P.G.I. and creating an irresistible symphony of flavors.


Preparation time:

10 minutes

Cooking time:

20 minutes

Pizzoccheri della Valtellina P.G.I. – Short Tagliatelle

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Pizzoccheri della Valtellina P.G.I. – Short Tagliatelle

Pizzoccheri della Valtellina P.G.I. are a traditional pasta from Valtellina in the province of Sondrio and are produced according to ancient local traditions with whole buckwheat flour. They are a source of fiber.

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Ingredients for 4 people:

  • 320 g Pizzoccheri
  • 200 g diced potatoes
  • 160 g fresh green beans
  • 200 g Genoese pesto
  • 100 g grated pecorino cheese
  • 100 g butter
  • salt and pepper


Bring salted water to a boil, add the potatoes, and the washed green beans cut in half. After 5 minutes, add the Pizzoccheri and cook for 12-15 minutes. In a large bowl, pour half of the pesto with melted butter, drain the Pizzoccheri and vegetables with a slotted spoon, and add them to the bowl. Add the remaining pesto and grated pecorino cheese. Sprinkle with pepper to taste.

Moro Pasta

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