![Pizzoccheri with Genoese Pesto](https://admin.pastificiodichiavenna.it/uploads/11637_9851a139e6.jpg)
The recipe:
Pizzoccheri with Genoese Pesto
Genoese pesto coats the Pizzoccheri della Valtellina P.G.I. and creating an irresistible symphony of flavors.
Difficulty:
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat.png)
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
Preparation time:
![](https://pastificiodichiavenna.it/assets/ricette/preparation.png)
10 minutes
Cooking time:
![](https://pastificiodichiavenna.it/assets/ricette/cooking.png)
20 minutes
![Pizzoccheri della Valtellina P.G.I. – Short Tagliatelle](https://admin.pastificiodichiavenna.it/uploads/pizzoccheri_cbace68e84.jpg)
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.
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