Some time ago, you could buy a small cookbook on pears along with the cookbook magazine. Knowing my passion for cooking, my husband, Lucio, bought one for me. I knew many of the recipes, but one of them struck me for its originality. It was spaghetti with pears and walnut sauce so I immediately tried to make it. The result was positive and it represented a simpIe and original way to change the spaghetti or fettuccine sauce with Autumn ingredients.
FETTUCCINE WITH PEAR AND WALNUT SAUCE
Preparation time: 30 minutes | Cooking time: 13 minutes + cooking pasta
(Serves 4 )
11 oz fettuccine
1/2 cup vegetable stock (water with 1/2 teaspoon granulated vegetable)
1/2 cup dry white wine
1 red onion
1 clove of garlic
2 oz of walnuts
3 oz of Gorgonzola
2 tablespoons extra virgin olive oil
1 tablespoon of lemon juice
salt and pepper
Peel the pears and cut them into small slices.
In a saucepan, pour the wine, broth and pears. Cook over low heat for 10 minutes. Turn off the heat and set aside.
Boil the water in a pot with salt for cooking the pasta.
In a pan add in the oil, garlic, chopped onion, saute for three minutes.
Add the walnuts, lemon juice, oregano, slices of pear and gorgonzola cheese, cut into pieces. Keep the cooking liquid from the pears.
When the water boils, pour the noodles and cook according to the package directions.
When cooked, pour into the pan with the sauce. Add a little of the cooking liquid from the pears, mix well and serve in individual dishes.