FETTUCCINE WITH CHICKEN, RADICCHIO, PEAR & BLUE CHEESE,

SERVES 4

INGREDIENTS

500g fettuccine

50g shelled walnuts

50g butter

2 very small pears or 1 medium pear, halved, cored, sliced thinly

1 clove garlic, crushed

400g shredded cooked chicken

250ml cream

1 medium radicchio, leaves separated, torn 80g blue cheese, crumbled

1 Cook pasta in a large saucepan of boiling, salted water for about 8 minutes or until just tender; drain. Return to pan to keep warm.

2 Meanwhile, toast walnuts in a large, dry frying pan over medium heat for 5 minutes or until browned lightly. Chop coarsely.

3 Melt butter in same frying pan over mediumhigh heat, add pear and cook, stirring, for 2 minutes or until beginning to caramelise. Add garlic and cook, stirring, until fragrant. Stir in chicken and cream, and bring to the boil.

4 Add pasta, radicchio and half the nuts, sprinkle with cheese and toss gently to combine. Season to taste. Serve pasta sprinkled with remaining nuts.