Pappardelle with Gorgonzola cheese, Pears and Walnuts

Recipe for the smooth fresh pasta “Pappardelle all’uovo” by Pastificio Gaetarelli

20 minutes

4 persons

With the help of a mixer, finely chop half of the walnuts, and coarsely chop the other half with your hands. Peel the pears and cut into medium cubes.

In a wide pan, melt the butter in gentle heat; add the pears, Gorgonzola cheese, milk and chopped nuts. Add salt and pepper and cook long enough to blend the ingredients and melt the Gorgonzola cheese.

Meanwhile, boil the pasta in abundant salted water, drain al dente and finish cooking in the pan until creamy. Serve with pieces of walnuts and a little oil.