Pear, Walnut And Gorgonzola Pappardelle With Balsamic Reduction - cooking recipe

Ingredients

2 tbsp sugar
2/3 cup + 2 tbsp balsamic vinegar
14 oz pappardelle pasta
1 cup walnuts, roughly chopped
1 tbsp butter
3 None pears, cored and cut into wedges
4 tbsp grapeseed oil
1 cup gorgonzola, crumbled

Preparation

To make the balsamic reduction, caramelize the sugar in a small saucepan. Pour in 2/3 cup balsamic vinegar and cook for 2 mins.
Meanwhile, cook the pasta in boiling salted water according to the package instructions. Drain. Heat a frying pan and toast the walnuts until browned. Remove from the pan and set aside. Melt the butter in the pan and saute the pears for 2 mins. Stir in 2 tbsp balsamic vinegar.
Add the walnuts and pasta to the pears, stir and warm through. Drizzle with the grapeseed oil and season with salt. Arrange on serving plates, sprinkle with the gorgonzola and drizzle with the balsamic reduction.