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Pipe rigate with yellow tomatoes, burrata cheese, basil and walnuts

PASTA TYPE: Pipe rigate Valdigrano Qualità Superiore


Diego Papa

20 min.

Difficulty level


Yield: 4 servings

  • 350g Pipe rigate Valdigrano Qualità Superiore
  • 2 Apulian burrata wrapped in leaf
  • 500g yellow datterino tomatoes
  • Green basil leaves to taste
  • 100g walnuts
  • 1 green chilli
  • 1 clove of garlic
  • 1 shallot
  • 125g extra virgin olive oil
  • Salt to taste


Blanch tomatoes in boiling water for thirty seconds and cool them in water and ice; peel and cut them into wedges.

Put 3⁄4 of tomatoes, oil, chilli, shallot, garlic and half of the walnuts, and a few large basil leaves in the blender cup.

Blend at maximum speed until emulsified, season with salt.

Cook pasta al dente, cool it in water and ice, and drain thoroughly.

Break burrata with a fork, mix it with tomato emulsion and season pasta.

Add the remaining walnuts, yellow tomatoes and basil leaves.

Serve very cold.

Pipe Rigate 135

LU 22mm

SP 1,05mm

ø 19mm

10 min
250g 500g
3kg 5kg


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