Pasta with pear and walnut sauce

Ingredients for 2 servings:

• 225 g whole wheat spaghetti or other pasta of your choice
• 2 small pears, ripe, peeled, cut into thin slices
• 150 ml vegetable broth, organic
• 100 ml dry white wine (or broth)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 onion(s), red, peeled, quartered and cut into fine rings
• 1 garlic clove(s), very finely chopped
• 50 g walnuts
• 2 tbsp oregano, chopped
• 1 tbsp lemon juice
• 75 g blue cheese (e.g. Roquefort, Gorgonzola)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

as well as blue cheese and red onions

Cook the spaghetti al dente according to the package instructions. Sauté the pears in vegetable stock and white wine for about 10 minutes. Drain and set the cooking liquid aside. Heat the oil and butter in a saucepan until the butter melts. Sauté the red onion and garlic for about 2-3 minutes. Stir in the walnuts, oregano, and lemon juice. Stir in the pears and 4 tablespoons of the cooking liquid. Crumble in the blue cheese and melt for about 1-2 minutes over low heat, stirring continuously. Season with salt and pepper. Mix the sauce with the spaghetti, plate up, and serve.