Mafaldine with leek and pear cream, mild gorgonzola, roasted radicchio, and thyme walnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the radicchio with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Spread on a tray and roast for 12 minutes, stirring halfway through, until tender and lightly charred at the edges.

2. 2

   Meanwhile, heat a small skillet over medium heat. Add the walnuts, 10 g butter, thyme leaves, and a pinch of salt. Toast for 2 to 3 minutes, stirring, until fragrant. Remove and set aside.

3. 3

   Bring a large pot of water to a boil and salt it for cooking the pasta later.

4. 4

   In a wide skillet or shallow pot, heat the remaining tablespoon of olive oil with the remaining butter over medium-low heat. Add the shallot and leek with a pinch of salt, and cook for 8 minutes until very soft without browning.

5. 5

   Add the diced pear and cook 3 minutes more. Pour in the dry white wine and let it reduce for 2 minutes.

6. 6

   Add the hot vegetable broth and cook for 5 minutes, until the pear and leek are completely soft. Transfer the mixture to a blender or blend directly until smooth. Add the cream, lemon zest, 1 teaspoon lemon juice, and half of the gorgonzola. Blend or stir again until silky.

7. 7

   Cook the mafaldine in the boiling water according to the package time until al dente, usually 9 to 11 minutes. Reserve 120 ml / 1/2 cup of the pasta water before draining.

8. 8

   Return the leek and pear cream to the skillet over low heat. Add the remaining gorgonzola and the grated Parmesan, stirring until melted. Adjust with black pepper and more salt if needed.

9. 9

   Add the drained pasta to the sauce and toss well for 1 minute. Add a splash of the reserved pasta water if needed for a looser texture so the sauce coats the pasta.

10. 10

    Serve the mafaldine topped with the roasted radicchio and thyme walnuts. Finish with extra Parmesan if desired and a little more freshly ground black pepper.