PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

• 400g of egg-yolk Pappardelle 
• 3 Kaiser pears
• 60g of butter
• 100ml of milk, 
• 150g of shelled walnuts, 
• 250g of gorgonzola cheese
• Salt
• Pepper

PREPARATION:

1. Using a food processor, finely chop half of the walnuts, and roughly chop the other half with your hands. 
2. Peel the pears and cut them into small cubes.
3. In a fairly large pan, melt the butter over low heat, add the pears, gorgonzola cheese, milk, and chopped walnuts. 
4. Season with salt and pepper, and let it cook until all the ingredients are well combined and the gorgonzola cheese is melted.
5. Meanwhile, cook the pappardelle in abundant salted water, drain them while still al dente, and finish the cooking in the pan until the pasta is well coated. 
6. Serve with the chopped walnuts and a drizzle of oil.