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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
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