Simple & Delicious: Gorgonzola Pear Pasta with Toasted Walnuts

If you’ve never had the pleasure of tasting pear and cheese pasta, allow me to introduce you to your next obsession. This Gorgonzola Pear Pasta with Toasted Walnuts is sweet, savory, creamy, and nutty in all the right ways—a mind-blowing combo you didn’t know you needed.

The original recipe comes from none other than the Pasta Queen herself, an icon of indulgent Italian cooking and someone we can all truly aspire to be one day. But I first tasted it thanks to my best friend, who whipped it up during one of our Sunday Pasta Nights—a ritual we kept going strong for at least a year and a half. If you haven’t started a weekly dinner tradition with a girlfriend yet, this is your sign. It’s the perfect excuse to catch up, experiment in the kitchen, and—let’s be honest—enjoy a meal cooked just for you, out of love. And I think we could all use a little more of that.

This recipe is also a quicker, but just as satisfying, take on my beloved Pear Fiocchetti — perfect when you’re short on time but craving big flavor. Toasted walnuts bring the crunch, Gorgonzola brings the tangy richness, and the pears? They’re the surprising star that ties it all together.

Ready to shake up your next pasta night? Let’s get into it.

Original Recipe: The Pasta Queen

Tricks to Make The Best Pear and Gorgonzola Pasta

Cooking pasta properly is all about timing and preparation. Always start by bringing a large pot of water to a rolling boil, and don’t forget to salt it generously—it should taste like the sea. This step is essential for building flavor from the start. When adding your short pasta, cook it according to the package directions until it reaches that perfect al dente texture—tender but with a slight bite. Before draining, make sure to reserve about half a cup of the starchy pasta water. This liquid gold helps bind the sauce and pasta together, creating a silky, cohesive dish.

For the sauce, use a large skillet or sauté pan to ensure there’s enough room to stir and combine everything evenly. A heavy-bottomed pan is ideal, as it distributes heat more evenly and prevents scorching, especially when working with butter and cream. Start by melting the butter and gently cooking the grated pear—this softens the fruit and helps release its natural juices, which balance beautifully with the richness of the Gorgonzola.

When adding the cream, let it simmer gently so it thickens slowly without separating. Once the Gorgonzola is stirred in, taste as you go—this cheese is strong, so you can adjust the amount to suit your preference.

Don’t underestimate the little finishing touches. Season your sauce with salt and freshly cracked black pepper to bring all the flavors together. If the sauce feels too thick or heavy, that reserved pasta water can help loosen it without watering it down. Toss the pasta in the pan with the sauce for a minute or two before serving to let everything marry together. And for extra texture and a toasty crunch, sprinkle toasted walnuts over the top just before serving—this contrast is key to making the dish feel complete.

Gorgonzola Pear Pasta with Toasted Walnuts

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:15 minutes mins

Servings: 3

Ingredients

• 1/2 stick 4 tablespoons unsalted butter
• 1 pear grated
• 1 cup heavy cream
• 1 box short pasta such as penne, fusilli, or rigatoni
• Gorgonzola cheese to taste; start with 1/2 cup and add more if desired
• Salt and pepper to taste
• 1/2 cup toasted walnuts roughly chopped

Get Recipe Ingredients

Instructions

• Bring a large pot of salted water to a boil.
• Add the short pasta and cook according to the package instructions until al dente.
• Drain the pasta, reserving about 1/2 cup of the pasta water. Set aside.
• In a large skillet, melt the butter over medium heat.
• Add the grated pear and cook for about 2-3 minutes until it softens and releases its juices.
• Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.
• Stir in the Gorgonzola cheese, letting it melt into the sauce. Start with 1/2 cup and add more to taste if you prefer a stronger flavor.
• Season with salt and pepper to taste.
• Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
• Divide the pasta among serving plates.
• Sprinkle the toasted walnuts on top for a crunchy finish.
• Optional: Garnish with additional crumbled Gorgonzola and a few extra grates of pear for a fresh touch.
• Serve immediately and enjoy your delicious Gorgonzola Pear Pasta with Toasted Walnuts!