Best 4 Walnut Pear Spaghetti Recipes

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Indulge in a culinary journey with our delectable Walnut-Pear Spaghetti, a symphony of flavors that will tantalize your taste buds. This versatile dish combines the nutty richness of walnuts, the sweet crispness of pears, and the savory tang of blue cheese, all harmoniously blended with a creamy sauce that coats each strand of spaghetti perfectly.

Embark on a culinary adventure with our diverse recipe collection, featuring variations that cater to every palate. From the classic Walnut-Pear Spaghetti with Blue Cheese Sauce, a timeless combination that never fails to impress, to the innovative Walnut-Pear Spaghetti with Roasted Red Pepper Sauce, a vibrant twist that adds a touch of smokiness and sweetness.

For those seeking a lighter option, the Walnut-Pear Spaghetti with Lemon-Herb Sauce offers a refreshing burst of citrus and herbs, while the Walnut-Pear Spaghetti with Balsamic Glaze provides a delightful sweet-and-tangy balance. And for a vegan delight, the Walnut-Pear Spaghetti with Avocado Pesto is a creamy, flavorful alternative that's sure to satisfy.

No matter your preference, our Walnut-Pear Spaghetti recipes are culinary masterpieces that will elevate your dining experience. With easy-to-follow instructions and a symphony of flavors, these dishes are perfect for a romantic dinner, a family gathering, or simply a delightful meal to enjoy on your own.

Let's cook with our recipes!

GORGONZOLA PEAR PASTA



Gorgonzola Pear Pasta image

A delicious combination of the unique flavor of gorgonzola cheese and the sweetness of fresh pears. Brush the pear cubes with lemon juice to keep them from browning.

Provided by nellegirl

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 2

Number Of Ingredients 8

9 ounces penne pasta
2 tablespoons butter
½ cup grated Parmesan cheese
3 tablespoons crumbled Gorgonzola cheese
½ cup heavy whipping cream
1 large pear, peeled and cubed
½ cup chopped toasted walnuts
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
  • Return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.

Nutrition Facts : Calories 1828.2 calories, Carbohydrate 236.7 g, Cholesterol 146.7 mg, Fat 68.6 g, Fiber 27.8 g, Protein 73.6 g, SaturatedFat 29.1 g, Sodium 711.5 mg, Sugar 16.9 g

WALNUT & PEAR SPAGHETTI



Walnut & Pear Spaghetti image

A light, flavoursome and highly individual pasta dish which includes pear (or apple) and walnuts among its ingredients. Makes a great stand alone dish, or it could be served as a side dish for four. Adapted from a recipe from Australian chef flip shelton's 'green: modern vegetarian recipes'.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

200 g spaghetti
200 g baby spinach leaves, washed well and roughly chopped
50 g gorgonzola (I don't like either of these, so I used 1 tablespoon parmesan and 2 tablespoons Greek yoghurt) or 50 g blue cheese (I don't like either of these, so I used 1 tablespoon parmesan and 2 tablespoons Greek yoghurt)
1/2 ripe pears, peeled, cored and very thinly sliced or 1 granny smith apple, cored and very thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 cup walnuts, shelled, roughly chopped
1 teaspoon lemon juice
fresh ground black pepper, to taste

Steps:

  • Three quarters fill a large pot with water, bring to the boil, add the spaghetti and cook till al dente (about 8 minutes).
  • Drain the spaghetti being careful to RESERVE SOME OF THE COOKING WATER.
  • Return the hot spaghetti to the pot and, over a low heat, add the baby spinach leaves and cheese and stir until the baby spinach leaves wilt and the cheese starts to melt; add a little of the pasta water and continue to stir. (When I made this using yoghurt instead of cheese, I added very little water; judge how much water to use by the consistency).
  • Add the pear (or apple), walnuts, thyme and sage, stir well, and allow to warm through.
  • Drizzle with lemon juice, season to taste with freshly ground black pepper and serve hot.
  • Notes: For a smoother sauce, in a small pan, over a very low heat, melt the cheese with some of the pasta water and stir in the pear (or apple); then stir in the spaghetti and baby spinach leaves, until they are well coated; then add the lemon juice and gently fold in the walnuts, thyme and sage.

Nutrition Facts : Calories 751.7, Fat 28.5, SaturatedFat 6.9, Cholesterol 18.8, Sodium 434.7, Carbohydrate 100.3, Fiber 9.3, Sugar 7.5, Protein 27.8

BRIE AND WALNUT SPAGHETTI



Brie and Walnut Spaghetti image

Make and share this Brie and Walnut Spaghetti recipe from Food.com.

Provided by spatchcock

Categories     Spaghetti

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

8 ounces spaghetti
1 1/2 tablespoons olive oil
1 1/4 lbs broccoli, cut into 1/2 inch flowerets (discard or save stems)
3 -4 garlic cloves, minced
8 ounces brie cheese, rind discarded, cut into 1 inch pieces
1/2 cup walnuts, toasted and coarsely chopped
kosher salt, to taste
sun-dried tomatoes packed in oil (optional) or extra garlic (optional)

Steps:

  • In a 6-quart kettle bring 5 quarts salted water to a boil.
  • Add spaghetti and cook until al dente.
  • Reserve 1/3 cup cooking liquid and drain pasta in a colander.
  • Return pasta to kettle with reserved liquid.
  • While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt to taste, stirring occasionally, until crisp-tender, about 5 minutes.
  • Add garlic and cook, stirring, until golden, about 30 seconds.
  • add broccoli mixture, Brie, and walnuts (and other ingredients if used), tossing until cheese is just melted.
  • If desired, season with salt and pepper.

LINGUINE WITH PEARS AND GORGONZOLA CHEESE



Linguine with Pears and Gorgonzola Cheese image

Categories     Milk/Cream     Pasta     Sauté     Blue Cheese     Parmesan     Pear     Rosemary     Pecan     Simmer     Bon Appétit

Yield Serves 4 as a main course

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
4 firm pears (about 2 pounds), peeled, cored,sliced into 1/3-inch-thick strips
1 tablespoon (scant) chopped fresh rosemary or 1 1/2 teaspoons dried
1 cup canned low-salt chicken broth
4 ounces Gorgonzola cheese, crumbled
3/4 cup grated Parmesan cheese
1/2 cup whipping cream
3/4 pound linguine, freshly cooked
1/3 cup chopped pecans, toasted

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until tender and beginning to brown but not soft, about 8 minutes. Using slotted spoon, carefully transfer pears to bowl.
  • Add rosemary to same skillet and stir until fragrant, about 1 minute. Add broth, Gorgonzola cheese, 1/2 cup Parmesan cheese and cream. Simmer until sauce thickens enough to coat spoon, whisking occasionally, about 6 minutes. Return pears and any accumulated juices to sauce. (Can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before continuing.)
  • Add linguine and pecans to sauce. Toss over medium-low heat until sauce coats pasta, about 3 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 1/4 cup Parmesan cheese.

Tips:

  • Choose the best nuts. For the best flavor and texture, use walnuts that are fresh and whole. Avoid walnuts that are cracked or have dark spots.
  • Toast the walnuts. Toasting the walnuts brings out their flavor and makes them more fragrant. You can toast them in a pan over medium heat or in the oven at 350 degrees Fahrenheit for 5-7 minutes.
  • Use ripe pears. Ripe pears are sweeter and more flavorful than unripe pears. Look for pears that are slightly soft to the touch and have a sweet smell.
  • Cook the pasta al dente. Al dente pasta is cooked through but still has a slight bite to it. This is the best way to enjoy pasta with a sauce, as it will absorb the sauce better.
  • Make the sauce ahead of time. The walnut-pear sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for a quick and easy meal.

Conclusion:

This walnut-pear spaghetti is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet pears, nutty walnuts, and creamy Parmesan cheese is sure to please everyone at the table. Serve it with a side salad and some crusty bread for a complete meal.

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