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.
Difficulty:
Preparation time:
5 minutes
Cooking time:
15 minutes
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
- 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
Preparation:
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.
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