Pizzoccheri della Valtellina IGP Bio are the traditional type of pasta of the Lombardy region, made with buckwheat flour that gives them a unique flavour. They are produced following ancient local traditions, made with durum wheat semolina and the best buckwheat flour.
Discover with Moro Pasta how to use them by making a Sicilian pesto recipe.
Recipe categories
Difficulty
Preparation time
30 minutes
Cooking time
25minutes
Nutrition table
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Ingredients
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Pizzoccheri della Valtellina IGP Bio
Value
320 g
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Grated pecorino cheese
Value
40 g
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Pine nuts
Value
40 g
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Almonds
Value
40 g
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Onion
Value
1
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Garlic cloves
Value
2
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Tomato sauce
Value
200 g
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Fresh Ricotta
Value
4 spoons
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Extra virgin olive oil
Value
to taste
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Basil
Value
to taste
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Salt and pepper
Value
to taste
Title
Preparation steps:
Deep link
https://destinationgustoprod.page.link/pqUN
Preparation steps template
Short
Preparation steps
Description
Fry oil, garlic, onion, pine nuts and chopped almonds for a few minutes.
Description
Add the sauce, season with salt and pepper and, after ten minutes, add the basil and ricotta. Leave to rest.
Description
Bring salted water to the boil and cook the Pizzoccheri for 12-15 minutes, drain and then add them to the pesto, decorating with pecorino cheese and basil leaves.
Title
Ingredients for 4 people: