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.