Pizzoccheri with sicilian-style pesto

  • Difficulty: Easy
  • Preparation method: 20 min.
  • Serving for: 4 persons


  • 320 g of Pizzoccheri
  • 40 g of grated pecorino (sheep’s) cheese​
       For the pesto sauce
  • 40 g of pine nuts and 40g of almonds
  • 1 onion
  • 2 cloves of garlic
  • 200 g of tomato sauce
  • 4 tablespoons of fresh ricotta
  • oil
  • basil
  • salt and pepper

Preparation method

Brown the garlic, onion, pine nuts and almonds, chopped, in oil for a couple of minutes.
Add the tomato sauce, season with salt and pepper and, after ten minutes, add the basil and ricotta.Leave to cool.
Bring to the boil a pan of salted water and cook the Pizzoccheri for 12-15 minutes. Drain the pasta and add it to the pesto. Decorate with pecorino and basil leaves.