Gorgonzola Pear Pasta Recipe - Allrecipes.com
Gorgonzola Pear Pasta Recipe
  • READY IN 25 mins

Gorgonzola Pear Pasta

Recipe by  

"A delicious combination of the unique flavor of gorgonzola cheese and the sweetness of fresh pears. Brush the pear cubes with lemon juice to keep them from browning."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  1. Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
  2. Return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2009

This will be a five star recipe with a few changes. It would easily serve three people, and if it was part of a whole meal, probably four. Next time I will make the sauce in the pot before adding the pasta back in, just to make things easier. I think it needs an additional pear, so you get the extra bit of sweetness and more contrast of flavors. I will also add an extra tablespoon each of cream and parmesan, for a little more richness. Very tasty and different; it would definitely impress company.

 
Most Helpful Critical Review
Oct 04, 2011

Very good! Loved the interesting flavors. Pear was a bit too crispy in the mix--will try again with the pears sauteed. Needed a lot more gorgonzola and parmesan for my taste.

 

53 Ratings

Sep 08, 2009

I loved this! I'm a big fan of anything involving cheese, so it was a pretty sure bet. Still, I was pleased that it was so good. Even my husband, who really doesn't like Gorgonzola, tried it, and he said it wasn't bad. Next time, I'm going to use some softer, juicier pears. I also used pecans instead of walnuts, since I don't like walnuts. Anyway, overall it was wonderful!

 
Nov 30, 2011

Literally the BEST dish I've ever made, to date. EVER. I used Gnocchis for the pasta. Also used only 1 tbsp butter and half & half instead of cream, but didn't miss the extra fat. Otherwise don't change a thing; its PERFECT. Husband was so wary of eating it ..."pears and cheese-that's weird!" but then just about licked his bowl clean. Thanks for sharing this easy, tasty, quick recipe!

 
Oct 08, 2009

EASY,ELEGANT AND DELICIOUS!! I DOUBLED THE RECIPE FOR 1 LB. OF PASTA (FARFALLE-BOW TIES)BUT USED 3 RIPE BOSC PEARS FOR A LITTLE EXTRA SWEETNESS.I TOASTED THE WALNUTS FOR 10 MINUTES AT 350 (WHICH ENHANCES THE FLAVOR OF THE WALNUT AND ALSO SPRINKLED SMOKED PAPRIKA OVER THE TOP JUST BEFORE SERVING. EVERYONE LOVED IT! I SERVED WITH A CAPRESE SALAD AND GRILLED PORTABELLOS! QUICK, FABULOUS, ELEGANT MEAL ESPECIALLY FOR THOSE UNEXPECTED GUESTS!

 
Jul 07, 2010

By far the most brilliant, perfect pasta dish I've had in my LIFE. This recipe introduced me to Gorgonzola cheese which has become my favorite.

 
Mar 11, 2010

The only thing I did differenlty was cook 2 chicken breast cutting them into strips and saute in garlic to add "meat" to the dish. I would be fine without the meat but my husband has to have some kind of meat. I REALLY liked this dish. The pears gave a new taste to food for me. Very Yummy!

 
Nov 11, 2009

Excellent! Even with using 2% milk instead of cream and using less butter, it still was quite amazing!

 

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Nutrition

  • Calories
  • 1828 kcal
  • 91%
  • Carbohydrates
  • 236.7 g
  • 76%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 68.6 g
  • 106%
  • Fiber
  • 27.8 g
  • 111%
  • Protein
  • 73.6 g
  • 147%
  • Sodium
  • 712 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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