This easy-to-make dish of pork penne pasta with caramelised pear, walnuts and a creamy Gorgonzola sauce is simply delicious. Serve it with a glass of Drostdy-Hof Stein Select, its lively and fruity flavours pairing perfectly with this rich and decadent dish.
- 400g pork fillet, sliced
- 1 pear, cored and sliced
- 40g castor sugar
- 30g walnuts
- 250g penne pasta
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 125ml Drostdy-Hof Stein Select
- 3 sprigs of fresh thyme, stem removed and leaves finely chopped
- 250ml cream
- 50g Gorgonzola (or any other blue veined cheese like Stilton)
- olive oil
- black pepper
- fresh rocket leaves, to serve
- Cook the pasta as per packet instructions. Strain, rinse with cold water, drizzle with some olive oil and set aside.
- To make the sauce: Heat the oil in a pot over high heat, add the onion and garlic and sauté until onions are translucent, but do not brown. Season with salt and pepper and add the finely chopped thyme. Add the wine and allow to reduce until it has a syrupy consistency. Add the cream and bring to the boil, stirring to avoid the cream boiling over. Add the Gorgonzola and stir until all the cheese has melted then remove from the heat.
- In a large pan heat the oil over a high heat, add the pear slices and sprinkle the castor sugar over the pear. Fry until the sugar starts to caramelise then remove the pears and set aside.
- In the same pan, fry the pork until cooked (this should take about 4 minutes), then add the pears, walnuts and sauce.
- Bring the sauce to the boil then add the pasta and toss to coat.
- To serve, place the rocket on the plate and pile the pasta on top so the rocket is visible on the edges of the dish.