Whole Wheat Pasta with Pears, Walnuts and Gorgonzola Cheese

Whole Wheat Pasta with Pears, Walnuts and Gorgonzola Cheese

Whole Wheat Pasta with Pears, Walnuts and Gorgonzola Cheese is a recipe that has been kicking around my head for a while and I’m so excited to finally be sharing it with all of you. It’s always a joy to share something that turned out even better than I had anticipated!

It’s versatile and easy to toss together, which makes it a great weeknight dish. Buen provecho!

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Ingredients

(4-6 servings)

  • 1 pound of whole grain rotini or other short pasta
  • 3 tablespoon of butter
  • 3 Asian or Bosc pears, halved, cored and cut into small pieces
  • Juice of 1 lemon
  • 1 tablespoon of sugar
  • 1/4 cup of finely chopped onions
  • 1 cup of heavy cream
  • 1 cup of gorgonzola cheese, crumbled
  • Salt and pepper
  • 1/2 cup walnuts, lightly toasted
  • 1 bunch small leaved arugula, stems removed
  • 4 fresh basil leaves, chopped

Directions

  1. Bring salted water to a boil in a large pot. Add the pasta and cook according to the package directions.
  2. Meanwhile, in a medium bowl, combine the pear and lemon juice, and toss to coat the pear evenly to prevent them from turning brown.
  3. In a sauté pan over medium-high heat, melt 2 tablespoons of the butter. Add the pears and sugar and caramelize. Set pears aside on a plate.
  4. Add the remaining butter and onions and saute until tender. Add the cream and reduce the heat to low and simmer for about 1 minute. Add 1/2 a cup of the cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with salt and pepper.
  5. dd the pears, walnuts, arugula and basil and stir. Drain the pasta in a colander, add to the sauce and toss well. Add the remaining cheese and serve immediately.
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