Gorgonzola, parmesan, butter and double cream combine to make a deliciously rich and luxurious cheese sauce, perfect for serving with linguine. The pear adds a little sweetness, while the walnuts add crunch and texture.
- 250g dried linguine pasta
- 30g butter
- 40g each parmesan cheese, grated and gorgonzola cheese, crumbled
- 125ml double cream
- 1 large pear
- Salt and black pepper
- 70g toasted walnuts
Bring a pot of salted water to the boil and add the pasta. Cook according to packet instructions. Meanwhile, make the source.
Peel, core and finely chop the pear. Melt the butter in a saucepan and add the cheeses. Stir until melted and then pour in the double cream.
Once the sauce comes together, take the pan off the heat and stir in the pear. Season to taste. Drain the pasta, keeping back a few tbsp. of water and put it into the cheese sauce. Add the pasta and toss to coat in the sauce.
To serve, scatter the pasta with the toasted walnuts.