Tagliatelle with gorgonzola, pear and walnut
serves
4
Tagliatelle with gorgonzola, pear and walnut
This five ingredient pasta couldn't get easier, or more impressive when entertaining. This is an edited extract from A Table for Friends: The Art of Cooking for Two or Twenty by Skye McAlpine (Bloomsbury, $49.99).
Ingredients (5)
- 350g tagliatelle
- 1/3 cup (80ml) pouring cream
- 450g gorgonzola cheese, chopped
- 1 large or 2 small pears
- A handful of whole walnuts
Method
-
1.Fill a large saucepan with water, add a generous pinch of salt and bring to the boil. Add the pasta and cook until al dente or according to the packet instructions.
-
2.Meanwhile, pour the cream into a small saucepan and add the cheese, then set over a medium-low heat and stir occasionally until the cheese has almost completely melted. Core the pear and slice thinly, then roughly chop the nuts.
-
3.Drain the pasta in a colander, reserving a little of the cooking water (roughly 1/4 cup – 60ml), toss in the cheese sauce and reserved cooking water, then, just before serving, toss through the pear and walnut pieces. Add a little black pepper, if you like, and serve immediately.
Reviews
Join the conversation
Log in Register