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Author Notes: I get inspiration from just about everywhere. Whenever something captures my attention, I write it down. As a consquence, I have about a million notes for about a million ideas. This recipe came from one of those notes. It is best served warm or at room temperature. However, it can be served cold for tailgating and picnicing; you may need to add a bit more olive oil and orange juice to moisten pasta if serving cold. If you would like a vegetarian option, simply omit the prosciutto. - gr8chefmb
- 4 tablespoons coarse ground salt
- 12 ounces dried penne pasta
- 2 cups broccoli florets [approximately 1/2-inch pieces]
- 1 cup cubed fresh pears [Bosc, Comice or Asian varieties recommended]
- 2 tablespoons fresh orange juice
- 4 tablespoons fresh grated orange zest
- 4 teaspoons fresh thyme leaves, roughly chopped
- 4 teaspoons coarsely ground black pepper
- 2 cups baby arugula
- 4 tablespoons extra virgin olive oil
- 2/3 cup crumbled Gorgonzola cheese
- 1 cup coarsely chopped toasted walnuts
- 1. Fill a Dutch oven two-thirds full with cold water; place over medium high heat and bring to the boil. Add 3 1/2 tablespoons salt to water and pasta; bring to the boil again. Reduce heat to medium and cook until al dente, approximately 8-12 minutes. During the last 3 minutes of cooking time, add broccoli. Drain pasta, reserving 1/2 cup of cooking water, and place in large mixing bowl.
- 2. Add remaining salt, pears, orange juice, orange zest, thyme, pepper, arugula and oil; toss to combine and coat pasta. If it seems a bit dry, add the pasta water and toss again. Sprinkle with Gorgonzola and walnuts. Serve immediately.
- This recipe was entered in the contest for Your Best Dish in the Raw
Don't Forget the Tops
The sweeter side of turnips.
Wine to go, without the box.
Go play outside!