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.

This recipe has already been read 30 times!

Proudly powered by WordPress