Spaghetti with radicchio, pear, blue cheese and walnuts
May 31, 1976 2:00pm- 10 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Spaghetti with radicchio, pear, blue cheese and walnuts
- 500 gram spaghetti
- 1/2 cup (50g) walnuts
- 50 gram butter
- 2 baby pears (200g), halved, cored, sliced thinly
- 1 clove garlic, crushed
- 2/3 cup (160ml) pouring cream
- 1 medium_piece radicchio (200g), leaves separated, torn
- 80 gram blue cheese, crumbled
Method
Spaghetti with radicchio, pear, blue cheese and walnuts
- 1Cook pasta in a large saucepan of boiling salted water 8 minutes or until just tender; drain. Return to pan to keep warm.
- 2Meanwhile, toast walnuts in a large frying pan over medium heat 5 minutes or until browned lightly. Chop coarsely.
- 3Melt butter in same frying pan over medium-high heat; cook pears, stirring, 2 minutes or until beginning to caramelise. Add garlic; cook, stirring, until fragrant. Stir in cream; bring to the boil.
- 4Add pasta, radicchio and half the nuts to pear mixture, sprinkle with cheese; toss gently to combine. Season with salt and pepper. Serve pasta sprinkled with remaining nuts.
