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?
- 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
- 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.