Walnutpearspaghetti Recipes
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'.
Provided by bluemoon downunder
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Three quarters fill a large pot with water, bring to the boil, add the spaghetti and cook till al dente (about 8 minutes).
- Drain the spaghetti being careful to RESERVE SOME OF THE COOKING WATER.
- 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).
- Add the pear (or apple), walnuts, thyme and sage, stir well, and allow to warm through.
- Drizzle with lemon juice, season to taste with freshly ground black pepper and serve hot.
- 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.
Nutrition Facts : Calories 751.7, Fat 28.5, SaturatedFat 6.9, Cholesterol 18.8, Sodium 434.7, Carbohydrate 100.3, Fiber 9.3, Sugar 7.5, Protein 27.8
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