Creamy spaghetti with pears and walnuts

Posted by Dana McMahan on March 25, 2008

Pasta is a great weeknight standby, but it’s easy to get into a toppings rut. This unusual combination I adapted from Ultimate Vegetarian Recipes makes an interesting and very tasty dinner. Be sure you have your ingredients and pots and pans ready to go – it requires some quick work at the end and some stovetop juggling. I’ve grouped the ingredients in the batches you’ll need them.

8 oz spaghetti

2 small ripe pears
1 ¾ cup vegetable stock
6 Tbsp dry white wine

2 Tbsp butter
1 Tbsp olive oil
1 small red onion, quartered and sliced

1 garlic clove, minced

½ cup walnut halves

2 Tbsp chopped oregano
1 Tbsp lemon juice
4-6 oz mascarpone cheese (depending on how creamy you want it)

Salt and pepper
Herbs de Provence
Oregano springs to garnish

Set large saucepan of water to boil.

Meanwhile peel and slice pears. Pour stock and wine into saucepan and poach pears over low heat.

Heat butter and oil in saucepan. Add onion and let cook till soft and slightly caramelized.

(In the meantime keep an eye on your water – add spaghetti once it begins to boil)

After about 8 minutes add garlic to the onions.

The spaghetti should be al dente by now. Drain and set aside. Now you have to work quickly so your pasta doesn’t dry. Stir walnuts, oregano and lemon juice into onion/garlic pan. Add the pears along with at least 4 Tbsp of cooking liquid. Turn heat off.

Bring your empty spaghetti pan back to the stove and put on lowest heat. Transfer onion and nut mixture to this pan. Stir in the cheese until it is blended. Add more pear liquid if needed. Season with salt, pepper and Herbs de Provence.

Add the spaghetti and toss in the sauce using two forks. Add more liquid again if needed. Garnish with oregano and serve.

Serves four, or two for dinner and two for lunch. Add a little extra of the pear liquid to the lunch containers.

TAGS: Herbs De Provence, Mascarpone, Oregano, Pasta, Pear, Spaghetti, Walnuts
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