Creamy Tagliolini with Mascarpone, Sautéed Chicory and White Wine Pears with Toasted Walnuts

Instructions

1. 1

   1. Bring a large pot of water to a boil and add about 6 g salt. Meanwhile, peel and dice the pears; wash and chop the chicory; finely chop the shallot, garlic, and walnuts.

2. 2

   2. Heat a large skillet over medium heat and toast the walnuts for 2 to 3 minutes, stirring, until fragrant. Remove and set aside.

3. 3

   3. In the same skillet, add the olive oil and 10 g of the butter. Add the shallot and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds more.

4. 4

   4. Add the pears, half of the thyme, a pinch of salt, and some black pepper. Sauté for 2 minutes. Pour in 60 ml of the white wine and cook for 3 to 4 minutes until the pears are tender but still hold their shape. Transfer the pears to a plate.

5. 5

   5. Add the remaining butter to the skillet and stir in the chicory. Cook for 3 to 4 minutes until slightly wilted. Pour in the remaining 60 ml white wine and let it reduce for 1 minute.

6. 6

   6. Lower the heat and add the mascarpone, grated Parmesan, lemon zest, and the remaining thyme. Add 120 ml of pasta cooking water and stir until smooth and creamy. Adjust with salt and pepper.

7. 7

   7. Cook the tagliolini in the boiling water according to package directions until al dente, usually 5 to 7 minutes. Reserve up to 180 ml pasta water and drain the pasta.

8. 8

   8. Add the drained tagliolini to the skillet with the sauce. Fold in the sautéed pears and half of the toasted walnuts. Toss for 1 to 2 minutes over low heat, adding a little more pasta water if needed to keep the sauce silky.

9. 9

   9. Serve immediately, finishing each plate with the remaining toasted walnuts, extra Parmesan if desired, and a few grinds of black pepper.