Ribbon noodles with balsamic pears and gorgonzola

Name: Ribbon noodles with balsamic pears and gorgonzola
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g wide ribbon noodles; 7-10 Tbsp salt, pepper; 150 g creamy gorgonzola; 100 g Walnut kernels; 3 ripe pears; 1 TABLESPOON Butter; 2 TABLESPOONS Balsamic vinegar; 4 TABLESPOONS Grape seed oil; 4 TABLESPOONS Crema di Balsamico

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g wide ribbon noodles
7-10 Tbsp salt, pepper
150 g creamy gorgonzola
100 g Walnut kernels
3 ripe pears
1 TABLESPOON Butter
2 TABLESPOONS Balsamic vinegar
4 TABLESPOONS Grape seed oil
4 TABLESPOONS Crema di Balsamico

Directions

1
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Dice the gorgonzola. Coarsely chop the nuts. Wash pears, quarter them, remove seeds and cut into slices.
2
Lightly roast the nuts in a pan without fat and remove them. Heat the butter in the pan. Fry the pear wedges for about 2 minutes. Deglaze with vinegar, bring to the boil briefly.
3
Drain the pasta and put it back into the pot. Add pears and nuts and mix everything briefly. Season to taste with salt and pepper. Serve the pasta and spread the gorgonzola on top. Drizzle with grape seed oil and Crema di Balsamico.