Pear and Gorgonzola Pasta
November 21, 2022
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Pear and Gorgonzola Pasta
With Charred Radicchio
Something warming and seasonal!
Ingredients
- 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
Method
- Cook the pasta in a medium pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water
- Melt the cheese in a heatproof bowl above the pasta as it cooks, removing carefully when gooey
- 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
- 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
- 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
- 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