Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
- - 280 g of buckwheat pizzocheri
- - 400 g zucchini
- - 300 g of green beans
- - 200 g of potatoes
- - 150 g of fresh goat cheese
- - 2 cloves of garlic
- - 12 leaves of sage
- - Olive oil extra virgin Nature Tuscany IGP
- - Natural Sea Park SALT WWF Trapani
- - pepper
INSTRUCTIONS
- Boil a pot with water, add salt and potatoes, peeled and cutted into chunks. After 5 minutes, add the green beans, trimmed and chopped, and the pizzocheri.
- Golden the garlic cloves and the sage in a pan with high sides or in a saucepan with 3-4 tablespoons of olive oil, then add the zucchini cutted into small julienne. Salt lightly and let cook for a few minutes.
- Drain the pizzocheri when al dente with vegetables and add them to the zucchini in the pan, stirring for a scarce minute. Remove from the heat, let cool for a few seconds, then remove the garlic in a bowl and mix the pasta with cheese, diluting with a little cooking water if necessary. Sprinkle with freshly ground pepper and serve immediately.
