Caramelised pear and blue cheese pappardelle

The pear stays in chunky cubes here. I cook it until golden, then fold most of it through the pasta and save the rest for the top.

Method

1. Toast the walnuts in a dry frying pan and set aside.
2. Melt half the butter in the pan. Fry the sage until crisp, then lift it out.
3. Add the pear to the same pan. Cook for about 4–6 minutes, turning occasionally, until golden but still holding its shape. Set aside.
4. Meanwhile, cook the pappardelle in salted water until just al dente. Save a mug of pasta water before draining.
5. Melt the remaining butter in the pan. Soften the shallot for a few minutes, then add the garlic for about 30 seconds.
6. Lower the heat. Add the cream and crumble in the blue cheese. Stir until melted, loosening the sauce with a splash of pasta water.
7. Toss in the pasta and about two-thirds of the pear. Add a little more pasta water until the sauce coats the pasta.
8. Finish with black pepper, the remaining pear, walnuts, and crispy sage. Taste before adding salt; the cheese brings plenty.

Notes

A firm-ripe pear holds its shape best. I keep the cubes fairly large so they still feel like pear in the finished pasta.