Penne in pear gorgonzola cream

Name: Penne in pear gorgonzola cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Fennel Tuber; 2 red onions; 2 small pears; 350 g short pasta (e.g. penne rigate); 4 TABLESPOONS Olive oil; 200 ml dry white wine; 150 g Gorgonzola; 50 g White bread

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Fennel Tuber
2 red onions
2 small pears
350 g short pasta (e.g. penne rigate)
4 TABLESPOONS Olive oil
200 ml dry white wine
150 g Gorgonzola
50 g White bread

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean, wash and cut the fennel into strips, chop the green. Peel and slice onions. Pears wash, quarter, core, cut in columns.
2
Cook the pasta according to the instructions on the packet. Steam onion and fennel in 2 tbsp. oil for about 7 minutes, add pears and steam briefly. Season with salt, pepper and sugar. Pour on wine, bring to the boil. Dice cheese and melt in it.
3
Pluck the bread and fry in 2 tablespoons of oil. Drain noodles and mix with the sauce. Sprinkle with fennel greens and croutons.