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
cubed fresh pears [Bosc, Comice or Asian varieties recommended]
fresh orange juice
fresh grated orange zest
fresh thyme leaves, roughly chopped
coarsely ground black pepper
extra virgin olive oil
crumbled Gorgonzola cheese
coarsely chopped toasted walnuts
In This Recipe
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.