First Course, Video Recipes


10 min

Baked bowties with Gorgonzola Pdo and pesto


  • 150 Gorgonzola Pdo
  • 320 g Bowties
  • 120 g pesto
  • 10 colorful cherry tomatoes
  • Basil
  • Evo oil
  • Salt
  • Pepper


  1. Peel the cherry tomatoes and cut them in half. Transfer them to a bowl and season with evo oil, salt and pepper.
  2. Cook the farfalle in plenty of salted water and drain them when al dente.
  3. Season them in a bowl with the pesto and colored cherry tomatoes.
  4. In the cocotte, drizzle a little oil and lay a spoonful of farfalle. Add the colored cherry tomatoes and the Gorgonzola Pdo. Make another layer and repeat the process for all the cocottes.
  5. Bake in a 200° oven for 10 minutes. Garnish with fresh basil.