Curl Pasta with Pumpkin and Gorgonzola Cheese

Product combined with the recipe

riccioli Scatola 12 cf

Ingredients for 4 people

  • 500g of Curl pasta “Leonessa”
  •  200g of milk
  •  350g of Gorgonzola cheese
  • 16 pumpkin flowers
  • 1 shallot
  • 1 diced tomato
  •  3 tablespoons of extra virgin olive oil
  •  basil
  • salt and pepper to taste


Heat the milk in a saucepan, add the gorgonzola cut into small pieces and turn repeatedly until you get a cream, add salt, pepper and then turn the flame off. Apart, in salted water, cook the pasta. In the meanwhile, in a large frying pan, fry the shallot finely chopped, and when it becomes brown add the chopped pumpkin flowers, tomatoes and a ladle of cooking water. Let cook for 2 minutes. Drain the pasta and cream all. Add the basil and add a ladle of creamy gorgonzola sauce. Serve hot on a bed of gorgonzola cream.

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