Delverde Recipe Challange ~ Rigatoni Autunno


Delverde: When the pasta is great quality, it needs little adornment.

 I’m so honored to be a part of the Blogger Ambassador Program with La Cucina Italiana Magazine. So, you could imagine my excitement when my first shipment of pasta and olive oil products arrived. Two staples in this Italian girl’s everyday diet, for sure!  In the box, along with my goodies, was an announcement and call for entries into the Dish Your Blog With Delverde Pasta Contest, so naturally, I was up for the challenge.

I first set my sites on the mezzi rigatoni, and I knew exactly what I was craving.  I’ve always loved the combination of sweet and savory; I was turned on to this combination while staying in the Marche Region of Italy years back.  But, I wanted to make the pasta the star. In Italy, there is much more respect for the quality of pasta. The pasta should taste great all on it’s own. In America, we have come to know pasta dishes as tomato laden and smothered in sauce, but in Italy, the sauces are more of a condiment, a supporting role, that allows the pasta to still sing.  

So, I kept my sauce a light one, to pay respect to the flavor and texture of this delicious, Delverde Pasta.



 For Pasta:
1 lb. Delverde Mezzi Rigatoni
2 Bosc, or Bartlett Pears
5 slices of Prosciutto
6 oz. of Gorgonzola Cheese
1/3 c walnut pieces
2 c of fresh arugula
1 c arugula walnut pesto

Arugula Walnut Pesto:
5 c of fresh organic arugula
2 cloves garlic
1/3 c extra virgin olive oil
1/3 c of walnuts
1/2 c of freshly grated Parmigiano Reggiano cheese
A pinch of sea salt


Simple, light and beautiful!



1.) In a food processor, add arugula, garlic and sea salt and pulse a few times. Add Parmigiano Reggiano, walnuts,and pulse while streaming in olive oil until pesto is creamy. Set aside.

2.) Cook mezzi rigatoni until el dente.

3.) While pasta is cooking, in a medium skillet with one tablespoon of olive oil, crisp prosciutto and set aside on paper towel-lined plate.  Break prosciutto into small pieces to scatter into pasta.

4.) Slice the pears into 1/2 inch wedges and saute in the same pan used to crisp prosciutto.

5.) Drain pasta, and in a large bowl, toss with the arugula pesto. Toss in the pears, walnuts, fresh arugula, Gorgonzola Cheese and prosciutto.

6.) Serve warm, or is also great as a cold pasta salad.

Serves: 4-5

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