La Pasta
La Polenta
Il cioccolato
The Recipes of Pappa Italiana - Pizzocheri al Pesto
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This is a savory twist on the traditional pizzoccheri preparation
Cooking Time: 10 minutes
Ingredients:
(Serves 6)
1 box (1.1 lbs) Pasta Moro pizzoccheri
3 medium potatoes, cubed
250g (2 cups) fresh green beans
200g (7 oz) pesto sauce
100g (1 cup) grated Pecorino cheese
100g (4 tbsp) butter
salt & pepper
Preparation:
Bring a pot of salted water to a rolling boil; add potatoes and beans and cook for 5 minutes; add Pasta Moro pizzoccheri and cook for an additional 12-15 minutes. Place the butter and half the pesto in a large bowl. Drain the pasta and vegetables and add to the pesto. Add the remaining pesto, the Pecorino cheese and salt and pepper to taste.
READ THE RECIPE
PUBLISIHED BY THE
NEW YORK TIMES
