Pear and Pecan Pasta

September 1, 2008

Pear and Pecan Pasta

Sara Jones, Tucson CSA

A salad topped with pears, pecans and blue cheese is becoming
ubiquitous on restaurant menus across the country. Try this
variation served over pasta for a heartier dish. If you can get
your hands on fresh arugula or spinach, it would be delicious
tossed it in at the last minute.

1 basket Asian pears, cored and slivered
3/4 cup pecans, chopped
About 1/2 cup blue cheese
1 onion, thinly sliced
1 package penne pasta, cooked al dente
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste

Heat 1 tablespoon oil in a skillet over medium heat. Add onions
and cook, stirring occasionally until well browned. Toss hot,
freshly cooked pasta with onions, pecans, pears and cheese.
Drizzle with oil and vinegar and add salt and pepper to taste.
Serve hot or as a cold pasta salad.

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