Whole wheat pasta salad with diced spicy Gorgonzola

A triumph of exquisite vegetables gives a new seduction to whole wheat pasta. And the Gorgonzola personality blends a surprising flavour.

Quick recipes by Gianpiero Cravero

Whole wheat pasta salad with diced spicy gorgonzola, asparagus, fresh peas, courgette flowers, radish and herbs citronette


320 g whole wheat fusilli
1 bundle asparagus
100 g fresh shelled peas
6 courgette flowers
4 radish
1 spring onion
Evo oil
Black pepper


120 ml evo oil
35 ml lemon
Black pepper
1 sprig of marjoram
1 sprig of basil
1 sprig of parsley
1 sprig of thyme


Start by preparing the herbs citronette. In a blender, add the lemon juice, the herbs, a pinch of salt and black pepper. Start whisking the compound and gradually add the evo oil until the sauce is smooth and slightly dense. Transfer the mixture to a sauceboat and set aside.

Put 4 tablespoons of evo oil in a saucepan and brown a thinly chopped spring onion for a few minutes. Slice the asparagus leaving the tips whole, add the fresh peas and sauté for a few minutes. Season with salt and pepper, add a glass of hot water and cook over medium heat for approx. 15 minutes. Once the veg are cooked, remove from heat and add the courgette flowers cut in stripes. Leave to cool. Meanwhile, cook the whole wheat pasta in abundant salted water. Once cooked, cool under cold running water and season in a bowl with a drizzle of oil. In the bowl, add the cooked veg, the finely sliced radish, the crumbled SPICY GORGONZOLA, and season everything with the herbs citronette. Serve with ground black pepper and fresh herbs.

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