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Level easy
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Cook time 20 minutes
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Total time 20 minutes
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Servings 2
Course: Dinner
Ingredients
- 8 ounces - cavatelli pasta - fresh
- 1 bosc pear
- 1 red endive
- 1 white endive
- 1 large - chives - bunch
- 3 tablespoons - gorgonzola cheese - crumbled
- 2 tablespoons - parmesan cheese - grated
- 2 tablespoons - heavy cream
- 1/4 cup - red walnuts
Directions
- Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Core and small dice the pear. Cut off and reserve an inch from the tops of both endives; thinly slice the bottoms of the endives. Mince the chives.
- Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the walnuts. Toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.
- Add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the pasta thoroughly and set aside in a warm place.
- While the pasta cooks, in the same pan used to toast the walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bottoms of the endives; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted.
- To the pan of endives, add the Gorgonzola cheese, Parmesan cheese, heavy cream, toasted walnuts, cooked pasta and half the reserved pasta cooking water; season with salt and pepper to taste. Cook, stirring frequently, 2 to 3 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water until you achieve your desired consistency.) Remove from heat.
- In a medium bowl, combine the tops of the endives, pear and chives. Drizzle with olive oil and season with salt and pepper; toss to coat. Divide the finished pasta between 2 dishes. Garnish with the endive, pear and chive salad. Enjoy!