Pasta with pear, fennel, and Gorgonzola sauce and roasted walnuts

Ingredients for 2 servings:

• 1 fennel
• 1 pear(s)
• 1 onion(s)
• 1 cup vegetable broth
• 80 g Gorgonzola, chopped
• 1 handful of walnuts, chopped
• 200 g pasta
• salt and pepper
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

First, clean the fennel, pear, and onion and slice them thinly. Reserve the fennel fronds and chop them finely. In a large pan, toast the chopped walnuts without fat (be careful, they can burn quickly). Remove from the pan and set aside. Wipe the pan with a paper towel, return it to the stove, and heat the oil in it for frying. Meanwhile, bring the pasta water to a boil. Once boiling, add salt and cook the pasta according to the package instructions until al dente. Meanwhile, fry the fennel and onion in the pan for about 5 minutes. Then add the pear and fry briefly again (depending on whether you are using a firmer variety or, for example, the pear is already ripe and therefore softer). Deglaze with stock, then add the chopped Gorgonzola and dissolve it in the sauce. Season with salt and pepper. Serve the pasta on plates with the sauce, walnuts, and fennel fronds.