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
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Ingredients
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4 tablespoons
coarse ground salt
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12 ounces
dried penne pasta
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2 cups
broccoli florets [approximately 1/2-inch pieces]
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1 cup
cubed fresh pears [Bosc, Comice or Asian varieties recommended]
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2 tablespoons
fresh orange juice
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4 tablespoons
fresh grated orange zest
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4 teaspoons
fresh thyme leaves, roughly chopped
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4 teaspoons
coarsely ground black pepper
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2 cups
baby arugula
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4 tablespoons
extra virgin olive oil
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2/3 cup
crumbled Gorgonzola cheese
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1 cup
coarsely chopped toasted walnuts
Directions
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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.
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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.
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