Fusilli with roasted cabbage cream, mild gorgonzola, and thyme-sauteed pears

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the green cabbage and yellow onion on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, toss well, and roast for 25 minutes, stirring halfway through, until the cabbage is browned and tender.

2. 2

   While the vegetables roast, bring a large pot of salted water to a boil. Cook the fusilli according to the package until al dente. Reserve 3/4 cup / 180 ml of the cooking water and drain the pasta.

3. 3

   Transfer the roasted cabbage and onion to a blender or food processor. Add the heavy cream, garlic, nutmeg, and half of the grated Parmesan cheese. Blend until smooth. If needed, add a little reserved pasta water to loosen the mixture.

4. 4

   In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Pour in the cabbage cream and cook for 2 to 3 minutes, stirring. Add the mild gorgonzola and stir until fully melted.

5. 5

   Add the drained fusilli to the skillet with the sauce. Toss well and gradually add some of the reserved pasta water until the sauce becomes creamy and coats the pasta evenly. Adjust with the remaining salt and a little more black pepper if desired.

6. 6

   In another skillet, melt the butter over medium heat. Add the firm pear and fresh thyme leaves. Saute for 3 to 4 minutes until the pear is golden on the outside but still holds its shape.

7. 7

   Serve the pasta hot in shallow bowls. Spoon the thyme pears over the top and finish with the remaining grated Parmesan cheese. Add a little extra black pepper before serving if desired.