Maccaroni in green sauce (Tortiglioni)
(serves 4)

11 ounces (320 gr.) macaroni (Tortiglioni)
3 small zucchini
2 spring onions
7.054 ounces (200 gr.) peeled beans
7.054 ounces (200 gr.) goat Robiola (or goat fresh cheese)
4 tablespoons heavy cream
4 tablespoons full fat milk
½ glass of dry white wine
1 bunch of basil
olive oil
1 pinch of salt
pepper

Shell the beans. Put them in boiling water for a couple of minutes and peel them. Wash the zucchini, trim both ends and cut into sticks. Fry the onions in a saucepan with 3 tablespoons oil, add the white wine and stir. Combine the beans and zucchini and cook over medium heat for 7-8 minutes, adding a few tablespoons of water, if necessary. Cook pasta in salted water. Meanwhile, melt the Robiola in a large pot, add slowly cream and milk. Drain the pasta “al dente”, pour in the pan with the cream, add zucchini, beans and a pinch of salt. Add ground pepper and flavor with basil leaves. Serve hot.

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