Pear & Gorgonzola farfalle
With charred radicchio & walnuts
Pear & Gorgonzola farfalle
With charred radicchio & walnuts
Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 575 29%
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Fat 24.5g 35%
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Saturates 8.5g 43%
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Sugars 19.4g 22%
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Salt 1.3g 22%
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Protein 20.1g 40%
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Carbs 73.2g 28%
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Fibre 6.8g -
Of an adult's reference intake
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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
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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, add a splash of pasta cooking water, reduce to a medium heat and pop the lid on, then leave to caramelize slightly.
- 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.
Tips
EASY SWAPS: Support our British cheeses – swap Stichelton into this recipe in place of the Gorgonzola. Super-creamy and rich (but mellower in flavour than many other blues) Stichelton is wonderful crumbled in a salad and melts beautifully grilled on a slice of sourdough.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited