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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

Name: Pear and Walnut Spaghetti: A Perfect Fusion of Sweet and Nutty Flavors
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: : 200; : 200; : 50; : 1/2; : 1/2; : 1/2; : 1/2; : 1

Features:

Cuisine:

American

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

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.