Rigatoni with walnut pesto, sweet gorgonzola and marjoram

A super delicious pasta dish, full of flavours, colours and aromas. Pesto harmonizes walnuts and marjoram. Flakes of sweet gorgonzola add character. What’s the betting they ask for seconds?

Easy recipe
Serves 4


  • 320 g rigatoni
  • 150 g walnut kernels
  • 40 g soft bread
  • 150 ml full-fat milk
  • Fresh marjoram
  • 1/2 garlic clove
  • 30 g grated parmesan cheese
  • 4 tablespoons of evo oil
  • Salt
  • 100 g sweet Gorgonzola
  • Black pepper


Cook the rigatoni in abundant salted water according to the packet instructions.
Blanch the walnut kernels in hot water for 5 minutes, leave to cool and rub the outer skin off.
Pour milk over the bread, squeeze it out and put it in a blender. Add the nuts, parmesan, garlic, marjoram and evo oil. Blend everything. If the mixture is too thick, add little milk or water. Transfer the mixture to a bowl and set aside.
Drain rigatoni in a bowl and flavour with the pesto and SWEET GORGONZOLA flakes. Serve the pasta with ground black pepper and fresh marjoram.

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