Recipe

Lunch

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Farfalle Pasta
, dried
Gorgonzola Cheese
Radicchio | Red Endives
(, ½ | 2)
Fresh Pears
, super-ripe
Walnut Halves
Red Wine Vinegar
Sea Salt & Black Pepper
Extra Virgin Olive Oil

Pear & Gorgonzola Farfalle

From Jamie Oliver's 5 Ingredients
Total time: 20 min
Servings: 2
Equipment: Stove
  • 5 oz. Farfalle Pasta, dried
  • 5/2 oz. Gorgonzola Cheese
  • 4 oz. Radicchio | Red Endives (, ½ | 2)
  • 2 Fresh Pears, super-ripe
  • 1 oz. Walnut Halves
  • 1 tsp. Red Wine Vinegar
  • 1/8 tsp. Sea Salt & Black Pepper
  • 1 tsp. Extra Virgin Olive Oil
  • Cook the pasta in a medium pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Melt the cheese in a heatproof bowl above the pasta while it cooks, removing carefully when gooey.
  • Meanwhile, slide the radicchio ½ inch thick. Place it in a large dry non-stick frying pan on a high heat to char for 5 minutes, turning halfway. Peel the pears with a vegetable peeler, then quarter, core, and finely slice lengthways. Toss into the pan, crumble in most of the walnuts, add a splash of pasta cooking water, reduce to a medium heat and pop the lid on, then leave to caramelize slightly.
  • Toss the drained pasta and oozy Gorgonzola into the pear pan with a splash of red wine vinegar, and a splash of reserved cooking water, if needed. Taste, season to perfection with sea salt and black pepper, crumble over the remaining walnuts, and drizzle with 1 teaspoon of extra virgin olive oil.