DIFFICULTY: 2
INGREDIENTS PER 4 PEOPLE
Pappardelle, 14 Oz
Gorgonzola, 7 Oz
Cream, 8 Oz
Mixing mill, 5 slots
Salt
Butter, 2,5 Oz
Pears, 2
Shelled Walnuts, 3 Oz
Fresh parsley
PROCEDURE
Whether possible, use fresh pasta.
Wash the parsley and chop it.
Peel the pears and dice them.
Cook the pasta for 4-5 minutes in a pot of boiling salted water.
Melt gorgonzola with the cream and the butter in a pan, then add walnuts, coarsely chopped, an pears. Add salt and pepper to taste. Cook for 5 minutes, on low heat.
Drain the pasta and saute it in the pan with the sauce.
Serve immediately, drizzled with fresh parsley.
Grazie a: Tribù Golosa
