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Recipe

Mezze maniche with Taleggio cheese cream and beetroot pesto

PASTA TYPE: Mezze maniche rigate Valdigrano Qualità Superiore

Chef

Nicola Silvestri

25 min.

Difficulty level

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.

Mezze Maniche Rigate 164

LU 22mm

SP 1,1mm

ø 16mm

12 min
250g 500g
3kg 5kg

FACTORY OUTLET

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