First Course, Video Recipes


Whole wheat pasta salad with diced spicy Gorgonzola


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


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


  1. 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.
  2. 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.
  3. Once the veg are cooked, remove from heat and add the courgette flowers cut in stripes. Leave to cool.
  4. Meanwhile, cook the whole wheat pasta in abundant salted water.
  5. Once cooked, cool under cold running water and season in a bowl with a drizzle of oil.
  6. 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.