This easy and creamy Gorgonzola pasta from Jamie Oliver is a quick, delicious meal packed with bold flavors. The rich cheese melts beautifully with sweet pears, charred radicchio, and crunchy walnuts. It’s a simple dish that’s perfect for any night, and you can easily swap ingredients to suit your taste.
Ingredients Needed
- 150g (5 oz) dried farfalle
- 75g (2.6 oz) Gorgonzola cheese
- ½ a radicchio or 2 red chicory
- 2 super-ripe pears
- 30g (1 oz) helled unsalted walnut halves
How To Make Gorgonzola Pasta
- Cook the pasta: Cook the farfalle in boiling salted water according to the packet instructions. Drain, reserving a mugful (about 240ml) of the pasta cooking water.
- Melt the Gorgonzola: While the pasta is cooking, place the Gorgonzola cheese in a heatproof bowl above the pasta. Remove when gooey.
- Char the radicchio: Slice the radicchio into 1cm (½ inch) thick pieces. Place it in a large dry non-stick frying pan on high heat and cook for 5 minutes, turning halfway.
- Prepare the pears: Peel and core the pears, then slice them lengthways. Add them to the pan with the radicchio, crumble in most of the walnuts, and add a splash of the reserved pasta cooking water. Reduce the heat to medium, cover, and let the pears caramelize slightly.
- Combine the pasta and cheese: Toss the drained pasta and melted Gorgonzola into the pear mixture. Add a splash of red wine vinegar and reserved cooking water if needed. Stir well.
- Season and serve: Taste and season with sea salt and black pepper. Crumble over the remaining walnuts and drizzle with 1 tsp of extra virgin olive oil.
Recipe Tips
- Use ripe pears: Make sure your pears are super ripe to ensure they caramelize perfectly and add sweetness to the dish.
- Char the radicchio well: Get a good char on the radicchio in the pan to bring out its natural sweetness and add depth to the flavor.
- Save pasta water: Always reserve a bit of the pasta cooking water. It helps to loosen the sauce and adds starch to make it creamy.
- Toast the walnuts: Lightly toast the walnuts before adding them to the dish to enhance their flavor and give them a nice crunch.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Gorgonzola pasta cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 2 days.
- Reheat: Heat the pasta in a pan over medium heat for about 5-7 minutes, adding a splash of pasta water as needed to keep it moist and prevent sticking. Stir occasionally until heated through.
Nutrition Facts
Serving Size: 1 of 2 servings
- Calories: 575
- Total Fat: 24.5g
- Saturated Fat: 8.5g
- Total Carbohydrate: 73.2g
- Dietary Fiber: 6.8g
- Sugars: 19.4g
- Protein: 20.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Mackerel Pasta
- Jamie Oliver Leek Pasta
- Jamie Oliver Cavolo Nero Pasta
- Jamie Oliver Blue Cheese Pasta
Jamie Oliver Gorgonzola Pasta
Description
This easy and creamy Gorgonzola pasta from Jamie Oliver is a quick, delicious meal packed with bold flavors. The rich cheese melts beautifully with sweet pears, charred radicchio, and crunchy walnuts. It’s a simple dish that’s perfect for any night, and you can easily swap ingredients to suit your taste.
Ingredients
Instructions
- Cook the pasta: Cook the farfalle in boiling salted water according to the packet instructions. Drain, reserving a mugful (about 240ml) of the pasta cooking water.
- Melt the Gorgonzola: While the pasta is cooking, place the Gorgonzola cheese in a heatproof bowl above the pasta. Remove when gooey.
- Char the radicchio: Slice the radicchio into 1cm (½ inch) thick pieces. Place it in a large dry non-stick frying pan on high heat and cook for 5 minutes, turning halfway.
- Prepare the pears: Peel and core the pears, then slice them lengthways. Add them to the pan with the radicchio, crumble in most of the walnuts, and add a splash of the reserved pasta cooking water. Reduce the heat to medium, cover, and let the pears caramelize slightly.
- Combine the pasta and cheese: Toss the drained pasta and melted Gorgonzola into the pear mixture. Add a splash of red wine vinegar and reserved cooking water if needed. Stir well.
- Season and serve: Taste and season with sea salt and black pepper. Crumble over the remaining walnuts and drizzle with 1 tsp of extra virgin olive oil.
Notes
- Use ripe pears: Make sure your pears are super ripe to ensure they caramelize perfectly and add sweetness to the dish.
- Char the radicchio well: Get a good char on the radicchio in the pan to bring out its natural sweetness and add depth to the flavor.
- Save pasta water: Always reserve a bit of the pasta cooking water. It helps to loosen the sauce and adds starch to make it creamy.
- Toast the walnuts: Lightly toast the walnuts before adding them to the dish to enhance their flavor and give them a nice crunch.
Jamie Oliver Gorgonzola Pasta