Garganelli pasta with celery and gorgonzola pesto sauce



  • 350 g garganelli
  • 200 g sweet gorgonzola
  • 1 glass olive oil
  • 100 g pine kernels
  • 200 g green celery leaves
  • 50 g small spinaches
  • juice of ½ orange
  • salt, white pepper


Heat two tablespoons of extra-virgin oil in a pan and brown the minced shallot. Add peas and the potato roughly cut into pieces. Brown on a high flame for 6 minutes, then pour the broth into the pan until all the ingredients are covered, taste for seasoning and leave on the flame for at least 10 more minutes.

In the meantime, mix the goat cheese and gorgonzola in a container to obtain a mousse.

Flavor with a minced lemon rind and marjoram leaves and stuff the muffins with the mousse by means of a pastry bag. Take away the peas from the flame and liquidize with a hand-held blender. Return the creamed peas on the flame, taste for seasoning again, and serve.

Garnish each plate with a muffin and decorate as you like.

Suggested wine: White wine, Custoza

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Garganelli pasta with celery and gorgonzola pesto sauce
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