Paccheri pasta with Provolone Valpadana PDO and nuts
- 300 g of paccheri
- 150 g of Provolone Valpadana PDO
- 1 tablespoon of butter
- EVO oil to taste
- 50 g of nuts
- Sale e pepe q.b.
Cook the pasta al dente, drain and pour it into a pan with butter, EVO oil, and Provolone Valpadana PDO. Add salt and a little cooking water. Add the chopped nuts, mix and garnish with pepper.