INGREDIENTS
Yield: 4 servings
- 500g Mezze maniche rigate Valdigrano Qualità Superiore
- 1 steamed beetroot
- 20g walnuts
- 50g pecorino cheese
- Extra virgin olive oil
- Grana Padano cheese to taste
- 100g Taleggio DOP cheese
- 1 diced pear
PREPARATION
With a hand-held blender, prepare beetroot pesto by blending beetroot, pecorino cheese, walnuts, a tablespoon of extra virgin olive oil and Grana cheese.
Dice the pear and cook it in the butter, until it becomes crunchy.
Cook mezze maniche in plenty of salted water; meanwhile melt Taleggio with a little pasta cooking water.
Drain pasta and sauté it in melted Taleggio.
To serve, place Taleggio pasta on a bed of beetroot pesto and garnish with sautéed pears.
