Summer Pizzoccheri
Pizzoccheri della Valtellina P.G.I.

The recipe:

Summer Pizzoccheri

Give a twist to your summer lunches with a fresh and light recipe to impress your guests in a simple and quick way.

Difficulty:

Preparation time:

5 minutes

Cooking time:

15 minutes

Pizzoccheri della Valtellina P.G.I. – Gnocchetto

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Pizzoccheri della Valtellina P.G.I. – Gnocchetto

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.

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Ingredients for 4 people:

  • 320 g of Pizzoccheri della Valtellina P.G.I. gnocchetto
  • 300 g Green beans
  • 400 g Zucchini
  • 200 g Potatoes
  • 150 g Fresh goat cheese
  • 12 Sage leaves
  • Extra virgin olive oil
  • Salt
  • Pepper
  • 2 cloves of garlic

Preparation:

Bring a pot of water to a boil, add coarse salt and peeled and diced potatoes. After 5 minutes, add the trimmed and chopped green beans and the pizzoccheri. Sauté the garlic cloves and sage in a pan with 3-4 tablespoons of olive oil, then add the zucchini cut into julienne strips. Lightly salt and let them sauté for a few minutes. Drain the pizzoccheri and vegetables al dente and add them to the zucchini in the pan, stirring for a minute. Remove from heat, let it cool for a few seconds, then remove the garlic and in a bowl mix the pasta with cheese, adding a little cooking water if necessary. Sprinkle with freshly ground pepper and serve immediately.

Moro Pasta

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