Pasta with Pear and Walnut Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 225 g wholemeal spahetti or other pasta your choice
- 2 small pear (s), ripe, peeled, cut into narrow wedges
- 150 ml vegetable stock, organic
- 100 ml white wine, drier (alternatively broth)
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 onion (s), red, peeled, quartered and cut into fine rings
- 1 clove (s) garlic, very finely chopped
- 50 g walnuts
- 2 tablespoon oregano, chopped
- 1 tablespoon lemon juice
- 75 g blue cheese (e.. Roquefort, Goronzola)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente according to the instructions on the packet.
- Steam the pears in the vegetable stock and white wine for about 10 minutes. Drain and set aside the liquid.
- Now heat the oil and butter in a saucepan until the butter melts. Then sweat the red onion and garlic in it for about 2 - 3 minutes. Then stir in walnuts, oregano and lemon juice. Now stir in the pears with 4 tablespoons of the cooking liquid. Crumble the blue cheese into it and let it melt for approx. 1 - 2 minutes over low heat while stirring. Salt and pepper.
- Mix the sauce with the spaghetti, arrange on plates and serve.
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