Papardelle with Gorgonzola, Pears and Walnuts

This pasta is so chic and honestly could not be easier. Pappardelle is wide and flat which means it is nicely coated in the rich sauce, but not a sauce bomb mouth explosion like orecchiette or penne might be. It is imperative you use gorgonzola dolce here because it is a milder and creamier blue cheese and so it complements the pears which become lighter touch as you cook them. I guess you could try it with raw pears just gently warmed in the pasta at the end which would be quite nice too.

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Papardelle with Gorgonzola, Pears and Toasted Walnuts

Papardelle with Gorgonzola, Pears and Toasted Walnuts
Yield: Serves 4
Author:

A chic pasta that you can make in 15 minutes.

Time

  • Prep: 5 minutes
  • Cook: 10 minutes
  • Total: 15 minutes

Ingredients

  • 1 package papardelle, about 9oz
  • 2 TB butter
  • 2 small pears, use Bartlett or Anjou, one cubed into little cubes, the other cut into very thin sliced
  • 8oz gorgonzola dolce – look for it at the cheese counter. It’s a soft, milder blue cheese
  • ½ cup dry white wine
  • ¾ cup chopped walnuts

Recipe

  1. Put a pot of salted water on to boil. Shoosh a little olive oil in the water (it will keep the pasta from clumping)
  2. In another dry skillet, toast your walnuts over medium heat until browned. Put them to the side on a little plate. Wipe out the skillet.
  3. The water should now be boiling. Put in your papardelle and cook 1 min less than package instructions for al dente. Don't overcook it.
  4. Melt the butter in the skillet over med-low heat. Add the pears. Pull apart the cheese into smaller pieces and add to skillet. As cheese begins to melt add white wine, a pinch of salt and several cranks of pepper. The sauce will start to thicken and come together. Stir it a bit.
  5. The pasta should be done by now. Scoop out a cup or so of pasta water and set aside in case we need it. Drain the pasta and add it to the cheese sauce. Toss to coat. Add most of your pear slices, saving a couple for garnish. If the pasta needs to be saucier, add a few splashes of water. Keep using tongs to coat the pasta rather than stirring. Simmer for a minute or so.
  6. Plate using your same tongs. Garnish with a thin pear slice or two, some more pepper and toasted walnuts.
DinnerMary Bell ClementComment