Pappardelle and pears
Instructions
Bring to a boil the salted water and cook the pasta.
Meanwhile, heat 2 tablespoons butter in a skillet and rosolarvi the PEAR is sliced because they cook quickly without spappolarsi; When they are slightly browned, add half a tablespoon of pine nuts, which you tosteranno in an instant.
Turn Off.
Drain the pasta al dente; turn the heat under the Pan and crumble in the cheese that just warmed up it won't have yet begun to melt, move the pappardelle and toss have been wetted with a tbsp of cooking water; complete with a pinch of chilli and serve.
Ingredients and dosing for 4 persons
- 250 g of type pasta pappardelle
- 100 g of not-quite-fresh pecorino cheese
- 1 not mature pear crisp
- 1/2 tablespoon of pine nuts
- 2 tablespoons of butter
- 1 pinch of chili
- Salt