Pear & gorgonzola farfalle

With charred radicchio & walnuts

Pear & gorgonzola farfalle

Pear & gorgonzola farfalle

Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 575 29%
  • Fat 24.5g 35%
  • Saturates 8.5g 43%
  • Sugars 19.4g 22%
  • Salt 1.3g 22%
  • Protein 20.1g 40%
  • Carbs 73.2g 28%
  • Fibre 6.8g -
Of an adult's reference intake
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
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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
Tap For Method
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients

Method

  1. Cook the pasta in a medium pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  2. Melt the cheese in a heatproof bowl above the pasta as it cooks, removing carefully when gooey.
  3. 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.
  4. 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.
  5. 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.
  6. 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.