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

The recipe:

Pizzoccheri with Sicilian Pesto

Savor the taste of Sicilian tradition paired with pizzoccheri to create a unique dish! Follow the steps of the recipe.


Preparation time:

5 minutes

Cooking time:

15 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
  • 40 g grated pecorino cheese

For the pesto:

  • 40 g pine nuts and 40 g almonds
  • 1 onion
  • 2 cloves of garlic
  • 200 g tomato sauce
  • 4 tablespoons fresh ricotta cheese
  • olive oil
  • basil
  • salt and pepper


Sauté olive oil, garlic, onion, chopped pine nuts, and almonds for a few minutes. Add the tomato sauce, season with salt and pepper, and after ten minutes, add the basil and ricotta. Let it rest. Bring salted water to a boil and cook the Pizzoccheri for 12-15 minutes, drain them, and then mix them with the pesto, garnishing with pecorino cheese and basil leaves.

Moro Pasta

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