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Pear and Walnut Spaghetti: A Perfect Fusion of Sweet and Nutty Flavors

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Ingredients

Adjust Servings:
200 g spaghetti
200 g baby spinach leaves, washed well and roughly chopped
50 g gorgonzola (i don't like either of these, so used 1 tablespoon parmesan and 2 tablespoons greek yoghurt) or 50 g blue cheese (i don't like either of these, so used 1 tablespoon parmesan and 2 tablespoons greek yoghurt)
1/2 ripe pears, peeled, cored and very thinly sliced or 1 granny smith apple, cored and very thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 cup walnuts, shelled, roughly chopped
1 teaspoon lemon juice
fresh ground black pepper, to taste

Nutritional information

751.7
Calories
256 g
Calories From Fat
28.5 g
Total Fat
6.9 g
Saturated Fat
18.8 mg
Cholesterol
434.7 mg
Sodium
100.3 g
Carbs
9.3 g
Dietary Fiber
7.5 g
Sugars
27.8 g
Protein
328g
Serving Size

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Pear and Walnut Spaghetti: A Perfect Fusion of Sweet and Nutty Flavors

Features:
    Cuisine:

    A light, flavoursome and highly individual pasta dish which includes pear (or apple) and walnuts among its ingredients. Makes a great stand alone dish, or it could be served as a side dish for four. Adapted from a recipe from Australian chef flip shelton's 'green: modern vegetarian recipes'.

    • 40 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Walnut & Pear Spaghetti, A light, flavoursome and highly individual pasta dish which includes pear (or apple) and walnuts among its ingredients Makes a great stand alone dish, or it could be served as a side dish for four Adapted from a recipe from Australian chef flip shelton’s ‘green: modern vegetarian recipes’ , Very good! Since I didn’t have a pear, and I did have granny smith apples, that’s what used, DH sliced it wafer thin, so tart and crisp I felt that I had quite a bit of spinach, but I do enjoy it, so that was fine I didn’t have walnuts, so I subbed macadamias, but another time will make sure I have walnuts, it is a completely different taste, I know used step 6, preparing the sauce separately, it worked well for me Lovely pasta, bluemoon!


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    Steps

    1
    Done

    Three Quarters Fill a Large Pot With Water, Bring to the Boil, Add the Spaghetti and Cook Till Al Dente (about 8 Minutes).

    2
    Done

    Drain the Spaghetti Being Careful to Reserve Some of the Cooking Water.

    3
    Done

    Return the Hot Spaghetti to the Pot and, Over a Low Heat, Add the Baby Spinach Leaves and Cheese and Stir Until the Baby Spinach Leaves Wilt and the Cheese Starts to Melt; Add a Little of the Pasta Water and Continue to Stir. (when I Made This Using Yoghurt Instead of Cheese, I Added Very Little Water; Judge How Much Water to Use by the Consistency).

    4
    Done

    Add the Pear (or Apple), Walnuts, Thyme and Sage, Stir Well, and Allow to Warm Through.

    5
    Done

    Drizzle With Lemon Juice, Season to Taste With Freshly Ground Black Pepper and Serve Hot.

    6
    Done

    Notes: For a Smoother Sauce, in a Small Pan, Over a Very Low Heat, Melt the Cheese With Some of the Pasta Water and Stir in the Pear (or Apple); Then Stir in the Spaghetti and Baby Spinach Leaves, Until They Are Well Coated; Then Add the Lemon Juice and Gently Fold in the Walnuts, Thyme and Sage.

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    Camila Long

    Culinary explorer eager to travel the world through its flavors and ingredients.

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