Citrusy Summer Pasta

By gr8chefmb • June 27, 2011 • 0 Comments

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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

Serves 4-6

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 cups 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.