- 200 g pappardelle pasta
- 3 pears, cut into large chunks
- 2 T butter
- 2 T olive oil
- 250 g chorizo sausage
- 2 cloves garlic, chopped
- 100 g Brie, thinly sliced
- 1 cup cream
- 6 sage leaves
- sea salt and freshly ground black pepper
Bring a large saucepan of water to a boil and cook the pasta until al dente.
In a saucepan over a medium heat, fry the pear chunks in the butter and olive oil until golden brown. Remove from the pan and set aside.
Add the chorizo and garlic to the pan and fry until the sausage is browned. Add the Brie, cream and sage leaves, reduce the heat and cook for 5 minutes.
Drain the cooked pasta and toss with the chorizo sauce and pan-fried pear. Season to taste.
Cook’s note: For a vegetarian version of this dish, replace the chorizo with pan-fried brown mushrooms.
Per serving: 3236.6 KJ, 21.8 g protein, 55.6 g fat, 46.1 g carbs
It’s been said that while the duty of an apple is to be crisp and crunchy, a pear should have such a texture as leads to silent consumption. Make the most of the noble fruit, now at its fragrant, velvety best.