The trofie with gorgonzola and pears is a quick first course because the sauce is made during the pasta’s cooking time and it’s very easy to prepare as it requires few steps. The rich and strong taste of gorgonzola and the sweetness of pears: a combination that surprises and conquers. After all, as the saying goes “cheese and pears”? Don’t let the farmer know how good cheese is with pears! Here it is! This dish is just like that. You can add some chopped walnuts to the trofie with gorgonzola and pears to complete the dish because they go perfectly together.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 12 oz fresh trofie
- 2 pears
- 6 oz gorgonzola (sweet)
- 0.4 cup milk
- 3 tbsp butter
- to taste salt
- to taste extra virgin olive oil (to be used raw to complete the dish)
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Low-sided Casserole
- 1 Pasta Pot
Steps
Peel and dice the pears. In a low-sided casserole, melt the butter over low heat, then add the pears and cook them for three to four minutes. Add the milk and sweet gorgonzola, adjust the salt, and cook for a few minutes to melt the gorgonzola and combine the ingredients. Meanwhile, cook the fresh trofie in plenty of salted water for the time indicated on the package, drain them and toss them in the casserole with the sauce. Serve the trofie piping hot with a drizzle of raw olive oil and, if you like, some chopped walnuts.
