Gorgonzola and pear. A pairing I met and fell and love with about a year ago out at dinner with my husband in this fancy new tapas restaurant in town. With tapas, you get a lot of little portions of different kinds of foods. The problem is that once I had the pear stuffed pasta with gorgonzola sauce, I wanted more. Now, I am not going to spend my time making my own pasta and stuffing them delicately with pear—oh, maybe one day in a dream—but today I set out to find a way to enjoy these lovely flavors at home. For those of you who, like me, don’t find any shame in a short cut (maybe even revel in the cleverness of a bit of saved labor and time) this recipe is for you. Throw it in the food processor, melt it together on the stovetop, and pour it over some frozen (I know, I said it!) cheese tortellini and voila!
*A future tweak to this meal for me might be to omit the walnut and top the pasta with pecan crusted catfish or chicken. But that’s for another day.
pear and gorgonzola pasta
my own kitchen concoction
|1||bag frozen cheese tortellini|
|1¼||cups heavy cream|
|1||package (4 oz) crumbled gorgonzola cheese|
|1||pear, cored and cut up into chunks|
|½||cup white wine (we used a sweeter wine, but any kind will do)|
|salt and pepper|
- Make the tortellini according to the package instructions.
- In a food processor, pulse the gorgonzola, pear, and walnuts until smooth without any large chunks of nuts left. With enough processing it will begin to look like a sauce on its own.
- In a saucepan, melt the butter over medium high heat. Stir in the flour, heavy cream, and wine. Add the gorgonzola mixture to the pan and stir until evenly mixed. Allow to come to a boil, stirring frequently.
- Once at a boil, reduce to low and cover. Allow to simmer 7-8 minutes, or until creamy and thickened. Add salt and pepper to taste. The sauce will have a lumpy but even texture due to the nuts. Sauce will thicken further as it cools. Serve hot over tortellini.