Spaghetti with Gorgonzola, spinach and pear sauce

Ingredients for 4 servings:

• 500 spaghetti
• 3 bulb(s)
• 1 package of leaf spinach, frozen
• 100 ml whipped cream
• 200g Gorgonzola
• 1 onion(s)
• 1 garlic clove(s)
• some oil
• salt and pepper
• e.g. walnuts
• e.g. Parmesan, grated

Instructions

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

when it needs to be done quickly, but still something special

Put the pasta water on a boil. When it’s boiling, add salt and oil. Cook the spaghetti according to the package instructions. Dice the onion and garlic clove and fry in an oiled pan. Add the frozen spinach leaves and 3 tablespoons of the pasta water. After a short while, add the cream and let it simmer. In the meantime, peel and core the pears and chop them finely. Add the Gorgonzola to the sauce. Depending on the ripeness of the pears, you can either add them just before the end or, if they’re still very hard, let them simmer in the sauce for longer. Season with salt and pepper. If the sauce is too thick, thin with pasta water or add more cream. Chop the walnuts. Mix the spaghetti with the sauce and sprinkle with the walnuts. Sprinkle with Parmesan cheese, if desired, and serve hot. Tip: Also delicious with some fried bacon!