A delicious dish combining pappardelle pasta with pears and gorgonzola cheese, topped with walnuts and rosemary. The dish is enhanced with extra virgin olive oil and is perfect for a filling meal.
1: Cut the pears into cubes with the skin on.
2: Sauté in a pan for a few minutes with olive oil and rosemary.
3: Add a little salt and set aside.
4: Heat Chef Leggera with the gorgonzola and melt at low temperature.
5: Cook the pasta in salted boiling water, then drain directly into the pan with the gorgonzola cream.
6: Mix well and serve topped with coarsely chopped walnuts and sautéed pears.
