Caramelized pear & gorgonzola pasta is a simple dish with big gourmet wow factor. The 30-minute recipe has the best rich cheesy cream sauce. Paired with juicy ripe fresh pears & more for an Italian-inspired dish that tastes like you at a fancy restaurant.
2mediumfirm pearscored & sliced thickly (peel on or off)
⅔cupheavy cream
3tablespoonsGorgonzola cheese, crumbleddivided
1tablespoonpecan pieces or toasted pine nutsoptional
2tablespoonshaved Parmesan cheese
2teaspoonsItalian parsley
fresh cracked black pepperoptional - to taste
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Instructions
Bring a large pot of salted water to a rolling boil. Cook the farfalle (bowtie pasta) in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes; drain.
5 minutes before the pasta is ready, bring a large saute pan to medium heat. Add the butter and melt.
Once melted, add the pears and caramelize them for 1-2 minutes. DO NOT OVERCOOk or they will become mushy. Remove from the pan & set aside on a plate.
Add the heavy cream to the pan to warm for 1 minute. Next, add 2 tablespoons of the gorgonzola cheese & whisk to melt. OPTIONAL - sprinkle in some finely chopped pecans or toasted pine nuts.
Once the pasta is al dente, add drained pasta to the gorgonzola cream sauce in the pan. Toss to coat.
Add the pears back into the pan and gently stir to combine.
Divide the pasta to 2 pasta bowls. Top with ½ each of the remaining Gorgonzola cheese, shaved Parmesan cheese, fresh parsley, & some black pepper to taste.
Store the leftovers in the refrigerator for up to 3 days. When reheating add a splash of cream to bring the sauce back to life & microwave for 1 minute.I do not recommend freezing leftovers - the cream sauce nor the pears hold up well.