Gorgonzola Pear and Walnut Pasta

    (63)
    25 min

    The wonderful marriage of flavours from gorgonzola, pear and walnuts are brought together in this delectable pasta dish. It's quick, simple and ingredients speak for themselves. Serve with a green side salad, if desired.


    59 people made this

    Ingredients
    Serves: 2 

    • 260g penne pasta
    • 30g butter
    • 40g grated Parmesan cheese
    • 3 tablespoons crumbled Gorgonzola cheese
    • 125ml whipping cream
    • 1 large pear, peeled and cubed
    • 55g chopped toasted walnuts
    • ground black pepper to taste

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
    2. Return the drained pasta to the pot; stir the butter, Parmesan cheese and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted.
    3. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.

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    Reviews & ratings
    Average global rating:
    (63)

    Reviews in English (51)

    by
    0

    Good flavours. I have tried it also with different nuts and different cheeses. It's all good!  -  28 Oct 2016

    by
    17

    This will be a five star recipe with a few changes. It would easily serve three people, and if it was part of a whole meal, probably four. Next time I will make the sauce in the pot before adding the pasta back in, just to make things easier. I think it needs an additional pear, so you get the extra bit of sweetness and more contrast of flavors. I will also add an extra tablespoon each of cream and parmesan, for a little more richness. Very tasty and different; it would definitely impress company.  -  10 Oct 2009  (Review from Allrecipes US | Canada)

    by
    11

    I loved this! I'm a big fan of anything involving cheese, so it was a pretty sure bet. Still, I was pleased that it was so good. Even my husband, who really doesn't like Gorgonzola, tried it, and he said it wasn't bad. Next time, I'm going to use some softer, juicier pears. I also used pecans instead of walnuts, since I don't like walnuts. Anyway, overall it was wonderful!  -  08 Sep 2009  (Review from Allrecipes US | Canada)

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