Gorgonzola Pear Pasta

Very nice but I sauté some diced pancetta and then sauté the cubed pear in with the pancetta just before the pancetta is done.

Loved this!! I used almonds instead of walnuts as I didn’t have any. Current favourite meal!

I made this tonight for the family but added chicken (finely cubed and fried in olive oil). I also went heavy on the Gorgonzola and Parmesan to bump up the flavor, and I sauteed the pears to soften them a bit. I wanted more pear flavor so next time I’ll use more pear and cube them to a larger size.

I took the recipe and ran away with it. I doubled the butter and added spinach and prosciutto, everything I kept the same. So yummy

So good!!! I made it just the way the recipe said. Sweet!!

Yummy and nutritious!

Although I rarle rate recipes, this one is WORTH it – served mostly as is, but added Tbsp. extra cream and Gorgonzola. Serve with a well seasoned steak and lemon peas or pea pods for maximum flavor… KUDOS,

Delicious! My husband and I both loved it and he said it was gourmet quality…on top of all that, it was easy. I did use a little more cheese and pear than the recipe called for, but it would have been great without it. Thanks for sharing!

So delicious- I’m never buying canned already sauce again. This was so easy to make and the taste phenomenal! Even better than many restaurant pastas I’ve had. Will make this over and over again.

Super yummy. Everyone liked it. Its great if you don’t change a thing, but here is what I changed. I sautéed shallots in the butter before adding the pasta. I doubled the cheese and cream. I added fresh thyme at the very end.

Loved this recipe! It was really easy to make and didn’t take a whole lot of time. I did substitute toasted pine nuts for the walnuts, and I doubled the sauce recipe…it was delicious!

This is a wonderful recipe that I have made many times before as a side dish, but that I later developed a little to make it a main using chicken breast. To do this, count one chicken breast half per person. Slice each breast lengthwise into two fillets. Season with salt, pepper and some onion powder. No herbs as they would clash with the flavors of the dish. The onion powder makes it aromatic without being overpowering. As the pasta is boiling, grill each chicken breast over high heat and using a small amount of olive oil on the grill pan to avoid sticking. As soon as they are done, cube them and stir it into the pasta mix before you add the pear. Enjoy 🙂

loved this recipe. I substituted toasted pecans and canned pears (unsweetened) Delicious.

I really liked this recipe but I did find it a bit bland as written so I made a few changes after. One pear is definitely not enough for our taste. I added four additional pears but I used my electric skillet to brown them in olive oil. I also added chicken breasts until they were nicely browned. Afterwards I de-glazed the skillet with a little white wine & added that to the pot. I know I used more Gorgonzola but I just kept adding & tasting until it tasted right to me. I also added extra heavy whipping cream because it needed it. I have to say the toasted walnuts was my favorite part. I dry roasted them in the same skillet, tasting until they were crispy & sweet. Oh! I almost forgot I also browned asparagus & added that as well. Yum! Our guests were impressed & it was quite easy to make. I know I will be making this again!

Just okay. Might have been better with some pear juice or some pear liquid thrown in during the cooking process. I was looking for something a little stronger in the pear department.

This is heaven on a plate! I sauteed my pear a bit before I added it because it wasn’t very ripe and a bit hard, but beggars can’t be choosers when it comes to produce in Alaska. I also used gnocchi instead of penne. This recipe is deceptively simple, but is so delicious. I’ve rarely met a dish that was so rich I couldn’t finish it, but this one almost was. Thank you for the recipe nellegirl, this is my new guilty pleasure.

I used half & half instead of heavy whipping cream, and substituted the blue cheese with asiago, and it turned out great.

I doubled the pear and didn’t peel them. I used 8 oz macaroni, shredded Parmesan instead of grated, cashews instead of walnuts, and whole milk instead of whipping cream. It turned out great. Only change I would make is to triple the pear next time and more blue cheese! This has a lot of flavor for a low-sodium dish.

This was excellent! I added about a tablespoon extra of the Gorgonzola (to use up the container) but otherwise followed the recipe exactly. I might use more than one pear next time. I highly recommend that anyone who liked this recipe try the Gorgonzola, pear and walnut pizza on this website. It is outrageous!

The gorgonzola gives this dish great flavor. The only change I made was using apple instead of pear since I prefer the texture of apple.

We made this recipe because we had tons of pears in the house. I love pears, pasta & gorgonzola, but didn’t love this. Also, this is unappealing reheated. So, make certain you eat it all the first day. As with most cream sauces…they separate upon reheating.