Pasta with Carmelized Pears and Gor­gonzola

The Peterborough Examiner - - ARTS & LIFE -

Ac­tive: 20 min­utes | To­tal: 35 min­utes Kosher salt 12 oz riga­toni 1/3 cup (1 oz) wal­nut pieces 4 tbsp un­salted but­ter 4 Bosc pears, peeled, cored and each cut length­wise into eight wedges 1/2 cup veg­etable broth 4 oz (1 cup) crum­bled Gor­gonzola cheese, plus more for fin­ish­ing (may sub­sti­tute goat cheese) 1/4 cup dried cran­ber­ries 1/2 tsp coarsely ground black pep­per

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