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.