Rigatoni Agnesi with Agnesi Pesto Genovese, Radicchio & Ricotta Salata

A vibrant and flavourful dish, this recipe combines the aromatic Agnesi Pesto Genovese, the slight bitterness of radicchio, and the savoury touch of Ricotta Salata, perfectly paired with Agnesi Rigatoni. A simple yet sophisticated pasta dish, ideal for any occasion.

Preparation time:
10 minutes

Cooking time:
15 minutes

Time to complete:
25 minutes

Ingredients for 4 servings

320g of rigatoni 49 Agnesi
120g Agnesi Pesto Genovese
150g radicchio, finely sliced
50g ricotta salata, grated
1 clove garlic, minced
2 tbsp radicchio, finely sliced
to taste salt and black pepper

Rigatoni N° 49

Sauté the radicchio: Heat the olive oil in a large pan over medium heat. Add the garlic and cook until fragrant. Stir in the radicchio and sauté for a few minutes until slightly wilted. Season with salt and black pepper.
Cook the pasta: Boil the Agnesi Rigatoni in a large pot of salted water until al dente. Reserve about 100ml of pasta water, then drain.
Combine everything: Add the drained pasta to the pan with the radicchio. Stir in the Agnesi Pesto Genovese, mixing well to coat the pasta evenly. If needed, add a splash of reserved pasta water for a silkier consistency.
Serve immediately, topped with grated Ricotta Salata and toasted pine nuts for extra texture. Enjoy Rigatoni Agnesi with Agnesi Pesto Genovese, Radicchio & Ricotta Salata – a perfect balance of flavours for a delicious and effortless meal!

Why Choose Agnesi Pesto Genovese?

✔️ Authentic Italian flavour – Made with basil, pine nuts, and extra virgin olive oil, Agnesi Pesto Genovese delivers a rich and traditional taste.
✔️ Perfectly balanced – The smooth pesto, bitter radicchio, and salty ricotta salata create a harmonious flavour profile.
✔️ Quick & easy – A gourmet dish in just 25 minutes, perfect for busy days without compromising on quality.