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.
Difficulty:
Preparation time:
10 minutes
Cooking time:
20 minutes
Cook it with...
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.
Discover the productIngredients 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
Preparation:
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.
Discover the other recipes:
Rye Pasta
Bold Penne with Forest Fragrance
Legume Pasta
Legumé with Cherry Tomatoes and Zucchini
Buckwheat Pasta
