Creamy fusilloni with caramelized leek, spinach, and mild gorgonzola with sautéed pear and nutmeg

Instructions

1. 1

   1. Bring a large pot of salted water to a boil. Cook the fusilloni until al dente according to the package, usually 10-12 minutes. Reserve 120 ml (1/2 cup) of the pasta water and drain the pasta.

2. 2

   2. While the pasta cooks, heat a large skillet over medium heat. Add the butter and olive oil. Add the leek with a pinch of salt and cook for 8-10 minutes, stirring, until very tender and caramelized.

3. 3

   3. Add the minced garlic and cook for 30 seconds. Add the diced pear and sauté for 2-3 minutes until lightly golden but still holding its shape.

4. 4

   4. Add the fresh spinach in batches and cook for 1-2 minutes until wilted. Lower the heat to medium-low and pour in the heavy cream.

5. 5

   5. Add the mild gorgonzola, grated parmesan, lemon zest, 2 tsp lemon juice, ground nutmeg, and black pepper. Stir for 2-3 minutes until the sauce is smooth. If it feels too thick, add some of the reserved pasta water.

6. 6

   6. Add the drained fusilloni to the skillet and toss for 1-2 minutes so the pasta is fully coated. Adjust the salt, using up to 1 tsp total only if needed.

7. 7

   7. Serve immediately, with a little extra parmesan on top if desired. There is no need to bake this recipe; if you keep the skillet warm, do not let it go above 175°F/80°C so the sauce does not split.