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Pear and Gorgonzola Pasta

Pear and Gorgonzola Pasta

With Charred Radicchio

Something warming and seasonal!

Web Pear and Gorgonzola Pasta Reicpe


  • 150 g dried pasta
  • 75 g Gorgonzola cheese
  • ½ a radicchio , or 2 red chicory
  • 2 super-ripe pears
  • 30 g shelled unsalted walnut halves
  • 1 tbsp butter


  1. Cook the pasta in a medium pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water
  2. Melt the cheese in a heatproof bowl above the pasta as it cooks, removing carefully when gooey
  3. Meanwhile, slice the radicchio 1cm thick. Place it in a large dry non-stick frying pan on a high heat to char for 5 minutes, turning halfway
  4. Peel the pears with a speed-peeler, then quarter, core and finely slice lengthways. Toss into the pan, crumble in most of the walnuts and caramelize in the butter
  5. Toss the drained pasta and oozy Gorgonzola into the pear pan with a splash of red wine vinegar, and a splash of reserved cooking water, if needed
  6. Taste, season to perfection with sea salt and black pepper, crumble over the remaining walnuts and drizzle with 1 teaspoon of extra virgin olive oil

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