Creamy roasted red cabbage, seared pear and gorgonzola pasta with toasted walnuts

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the red cabbage on a sheet pan and toss it with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, half of the black pepper, and 1 tsp fresh thyme. Roast for 18 to 20 minutes, stirring halfway through, until tender at the edges and lightly caramelized.

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   2. While the cabbage roasts, bring a large pot of water to a boil and add the remaining salt. Cook the pasta until al dente according to the package directions. Reserve 180 ml (3/4 cup) of the pasta cooking water and drain the pasta.

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   3. Place the walnuts in a large dry skillet over medium heat and toast for 2 to 3 minutes until fragrant. Remove and set aside.

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   4. In the same skillet, heat the remaining 15 ml (1 tbsp) olive oil with the butter over medium heat. Add the pear and sear for 2 to 3 minutes per side until colored but still holding its shape. Remove carefully and set aside.

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   5. In the same skillet, add the shallot and cook for 2 minutes. Stir in the garlic and cook 30 seconds more. Add the heavy cream, gorgonzola, Parmesan, remaining fresh thyme, lemon zest, and 15 ml (1 tbsp) lemon juice. Stir over low heat until smooth.

6. 6

   6. Add the roasted red cabbage to the sauce and mix well. Add the cooked pasta and enough reserved pasta water to loosen the sauce, 120 to 180 ml (1/2 to 3/4 cup), until creamy and glossy.

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   7. Return the seared pear to the skillet, adjust with the remaining black pepper, and toss gently so the pear does not break apart too much.

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   8. Serve the pasta hot, topped with the toasted walnuts and, if desired, a little extra Parmesan.