Recipe

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
  • 1
    Cook pasta in a large saucepan of boiling salted water 8 minutes or until just tender; drain. Return to pan to keep warm.
  • 2
    Meanwhile, toast walnuts in a large frying pan over medium heat 5 minutes or until browned lightly. Chop coarsely.
  • 3
    Melt 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.
  • 4
    Add 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.

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