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Pear & Gorgonzola farfalle
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Total Time:
15 minutes
Ingredients:
  • 150 g dried farfalle
  • 75 g Gorgonzola cheese
  • ½ a radicchio or 2 red chicory
  • 2 super-ripe pears
  • 30 g shelled unsalted walnut halves
Instructions:
  • Cook the pasta in a pot of boiling salted water as per the package instructions, then drain, saving a mugful of cooking water. Melt the cheese in a heatproof bowl above the pasta, removing when gooey. Slice the radicchio 1cm thick. Place it in a dry non-stick pan on high heat to char for 5 minutes, turning halfway. Peel the pears, quarter, core, and slice lengthways. Toss into the pan with most of the walnuts, a splash of pasta water, and caramelize slightly. Mix the pasta and Gorgonzola into the pear pan with a splash of red wine vinegar and reserved cooking water if needed. Season with salt and pepper, sprinkle the remaining walnuts, and drizzle with olive oil.

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