First Course, Video Recipes


Fusilli with spinach pesto with lemon zest and dice of spicy Gorgonzola PDO


  • 120 g spicy Gorgonzola PDO
  • 280 g fusilli
  • 100 g raw spinach
  • 50 g pine nuts
  • 1/2 garlic clove
  • Evo oil
  • Salt
  • 1 organic lemon


  1. Start by preparing the pesto. Clean the spinach and dry it well.
  2. In the mixer, add the pine nuts and garlic and start blending.
  3. Add the spinach, 5 tablespoons of evo oil and a pinch of salt.
  4. Blend until you obtain a bright green cream.
  5. Set aside.
  6. Cook the fusilli in abundant salted water according to the packet instructions.
  7. In the meantime, cut the spicy Gorgonzola PDO in cubes and set aside.
  8. Season the pasta in a bowl with the spinach pesto, add the cubes of spicy Gorgonzola PDO and leave some for the garnish.
  9. Serve the pasta lukewarm or cold garnishing with the remaining spicy Gorgonzola PDO and lemon zest.