This velvety pasta is a knockout and so easy to make. Serve it with a crispy salad and an easy bottle of red wine.
1 pound pappardelle or a flat long pasta such as fettuccine
350 grams soft blue cheese such as Gorgonzola, crumbled
3 ripe Bosc pears, cored and sliced into 8-10 pieces each
100 grams of butter
2 tbsp extra virgin olive oil
2 tbsp heavy cream
1/4 cup finely chopped chives
Set a stock pot of water with a pinch of salt to boil.
Heat butter an olive oil in a large and deep skillet. Add the pears and cook on a medium flame until pears begin to caramelise. Add 2 cups of the pasta stock water to the pan.
Stir in the blue cheese and when it is melted and you have a smooth sauce drain the pasta and toss the noodles in the sauce.
Add a teaspoon of salt and season with fresh pepper.
Stir in the cream and garnish with chives, Serve hot.