First Course, Video Recipes


Rigatoni with walnut pesto, sweet gorgonzola and marjoram

Ingredients for 4 people

  • 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


  1. Cook the rigatoni in abundant salted water according to the packet instructions.
  2. Blanch the walnut kernels in hot water for 5 minutes, leave to cool and rub the outer skin off.
  3. 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.
  4. Drain rigatoni in a bowl and flavour with the pesto and SWEET GORGONZOLA flakes. Serve the pasta with ground black pepper and fresh marjoram.