18 Oct Easy recipes: fusilli with Ghidetti cream with Parmigiano Reggiano, pears and walnuts
- INGREDIENTS FOR 4 PEOPLE:
- 320 g. of Fusilli
- 150 g. of Ghidetti Parmigiano Reggiano cream
- 2 pears
- 80 g of walnuts
- 1 sprig of parsley
- Salt and Pepper To Taste
Boil the salted water.
Meanwhile, peel the pears and cut them into cubes; then put them in a pan with a knob of butter and brown them over medium heat for about 8/10 minutes, until they are soft.
Meanwhile, throw the fusilli in boiling salted water and cook for about 11 minutes.
In a saucepan, heat the Ghidetti Parmigiano Reggiano cream over medium heat for about a minute.
Meanwhile, open the walnuts and chop them.
Then add the chopped walnuts and the browned pears to the cream cheese and cook over low heat for another two to three minutes.
Drain the pasta and dress it with the Parmigiano Reggiano cream, chopped pears and walnuts.
Season with pepper; complete the garnish with a few parsley leaves.
The dish is ready to be served!