Pizzoccheri della Valtellina IGP Bio are the traditional type of pasta from the Lombardy region, made with buckwheat flour that gives it a unique flavour. They are produced according to ancient local traditions and made with durum wheat semolina and the best buckwheat flour.
Discover together with Moro Pasta how to use them to make a Ligurian pesto recipe.
Recipe categories
Difficulty
Preparation time
30 minutes
Cooking time
20minutes
Nutrition table
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Ingredients
Name
Pizzoccheri
Value
320 g
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Potatoes in chunks
Value
200 g
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Fresh green beans
Value
160 g
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Ligurian Pesto
Value
200 g
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Grated pecorino cheese
Value
100 g
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Butter
Value
100 g
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Salt and pepper
Value
to taste
Title
Step di preparazione:
Preparation steps template
Short
Preparation steps
Description
Bring salted water to the boil, add the potatoes, washed and cut green beans in half.
Description
After 5 minutes add the Pizzoccheri and cook for 12-15 minutes.
Description
In a large bowl pour half of the pesto with the melted butter, drain the Pizzoccheri and vegetables with a slotted spoon and combine, add the remaining pesto and grated pecorino cheese.
Description
Sprinkle with pepper to taste.
Title
Ingredients for 4 people: