Pizzoccheri with sicilian-style pesto
- Difficulty: Easy
- Preparation method: 20 min.
- Serving for: 4 persons
Ingredients
- 320 g of Pizzoccheri
- 40 g of grated pecorino (sheep’s) cheese
- 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.
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.