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Pear & gorgonzola farfalle

Pear & gorgonzola farfalle

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Pear & gorgonzola farfalle

With charred radicchio & walnuts

With charred radicchio & walnuts

Serves 2

Cooks In15 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 575 29%

  • Fat 24.5g 35%

  • Saturates 8.5g 43%

  • Sugars 19.4g 22%

  • Salt 1.3g 22%

  • Protein 20.1g 40%

  • Carbs 73.2g 28%

  • Fibre 6.8g -

Of an adult's reference intake


  • 150 g dried farfalle
  • 75 g Gorgonzola cheese
  • ½ a radicchio , or 2 red chicory
  • 2 super-ripe pears
  • 30 g shelled unsalted walnut halves

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver


  1. Cook the pasta in a medium pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  2. Melt the cheese in a heatproof bowl above the pasta as it cooks, removing carefully when gooey.
  3. Meanwhile, slice the radicchio 1cm thick. Place it in a large dry non-stick frying pan on a high heat to char for 5 minutes, turning halfway.
  4. Peel the pears with a speed-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.
  5. 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.
  6. 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.


EASY SWAPS: Support our British cheeses – swap Stichelton into this recipe in place of the Gorgonzola. Super-creamy and rich (but mellower in flavour than many other blues) Stichelton is wonderful crumbled in a salad and melts beautifully grilled on a slice of sourdough.

Watch the video: Verse ravioli met peer en Gorgonzola (September 2022).


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