Pesto Pizzoccheri

  • Difficulty: Easy
  • Preparation method: 30 min.
  • Serving for: 6 persons


  • 500 g Pizzoccheri
  • 300 g potatoes
  • 250 g fresh green beans
  • 200 g pesto ligure
  • 100 g grated “Pecorino” cheese
  • 100 g butter
  • salt & pepper

Preparation method

In a saucepan of salted water, bring to the boil the potatoes and the beans. After 5 minutes add the pizzoccheri pasta and cook for 12-15 minutes. Place the butter and half the pesto in a large bowl.
Drain the pasta and vegetables and add to the pesto, then add the remaining pesto, “pecorino” cheese and salt and pepper to taste.
Then serve.