Recipe Pasta in white with hazelnut powder, green pepper and pecorino cheese – Italian Cuisine

Recipe Pasta in white with hazelnut powder, green pepper and pecorino cheese


This fragrant and very tasty powder, try it to light a white pasta, or butter ravioli. The hazelnuts also make the mixture very suitable to complete a risotto with mushrooms

  • 400 g maltagliati
  • 70 g Pecorino Romano Dop
  • 50 g breadcrumbs
  • 50 g toasted and peeled hazelnuts
  • 20 g parsley
  • green pepper

whisk 70 g of Pecorino Romano Dop crumbled with 50 g of breadcrumbs, 50 g of toasted and peeled hazelnuts, 20 g of parsley leaves and 1 teaspoon of green pepper.
You do cook the pasta in abundant salted water, drain and season with the butter and the aromatic powder.

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