Pasta with pear, gorgonzola and rocket

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Pear80 g
• Gorgonzola25 g
• Arugula20 g
• Reduced-fat milk20 ml
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

In season: September – December

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils, then add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente.
2. Meanwhile wash the pear, core it and cut it into roughly 1 cm cubes, skin on; wash and dry the rocket.
3. In a wide frying pan warm the milk over gentle heat with the gorgonzola in small pieces, stirring for 2–3 minutes, until the cheese has melted into a smooth cream.
4. Drain the pasta, keeping a small ladle of the cooking water, and stir it vigorously into the gorgonzola cream, loosening if needed.
5. Turn off the heat, add the pear and rocket and finish with black pepper.