MORO Pasta (EN)
Genoese pesto coats the Pizzoccheri della Valtellina P.G.I. and creating an irresistible symphony of flavors. | Pizzoccheri With Genoese Pesto | MORO Pasta (EN)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pastificiodichiavenna.it.
Cooking tools:
- Pot
- Slotted spoon
- Mixing bowl
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Grater
Ingredients
- 320 g Pizzoccheri
- 200 g diced potatoes
- 160 g fresh green beans
- 200 g Genoese pesto
- 100 g grated pecorino cheese
- 100 g butter
- salt
- pepper
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pastificiodichiavenna.it