Trofie alla Genovese
Trofie alla Genovese is your golden ticket to a flavour-packed adventure that will transport you straight to Italy. These bites of Italian sunshine, Trofie, are
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Beginner
5 mins
5 mins
10 mins
1-2
The fresh sweetness of pear with the tangy sharp flavour of creamy Gorgonzola is the perfect pairing for an Autumnal evening supper. Try this surprisingly quick yet luxurious recipe.
Please note that some essential ingredients may
be listed in the recipe but not included when purchasing.
Prepare your ingredients by coring your pear and slicing it finely. Roughly chop the walnuts, cut your Gorgonzola into small pieces and set everything aside.
In a large saucepan add 2.5 litres of salted water and bring to a gentle boil. Drop in the Tagliatelle and cook for 3-4 minutes.
Meanwhile, add the cream and Gorgonzola to another large saucepan and gently melt together on medium-low heat.
Once the pasta is al dente, gently combine with the cheese sauce. Make sure to include some of the starchy pasta water into the sauce to help it come together.
Toss in the sliced pear and walnuts right before serving. Add a touch of black pepper if desired.
Buon Appetito!
Trofie alla Genovese is your golden ticket to a flavour-packed adventure that will transport you straight to Italy. These bites of Italian sunshine, Trofie, are
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