Here’s an interesting recipe that’s worth a shot. It’s quick and easy to make, and probably a nice twist to the dinner rut you may have fallen into. Who among us has served pear, walnuts and cheese a top noodles? That’s what I thought.

Hesitant to combine fruit and pasta? Once cooked, the pears no longer taste like, well, pears. Tossed with walnuts and cheese, this unique sauce makes the meal light and delicious, but a little nutty and creamy, too.

A big warning: gorgonzola cheese is strong. Very strong. A little goes along way, although you may want a small dish of the cheese crumbles on the table to garnish individual plates.

Use the pasta of your choice. I used bowties – my favorite. Just be careful not to overcook it. The noodles should be served firm.

Pear and walnut pasta
Ingredients:
10 ounces pasta
1 large can pears, diced (with juice)
1 C. chicken or vegetable broth
3 Tbsp. olive oil
1 Tbsp. garlic, minced
¼ C. walnuts, chopped
1 tsp. dried oregano
1/3 C. gorgonzola cheese crumbles

Directions:
Place pears (cut into bite-sized piece) and pear juice in a large skillet; add broth and poach over medium-low heat for 10 minutes or so. In a separate skillet, heat olive oil over medium heat and sauté garlic for a few minutes. Add walnuts and oregano. Stir in pear mixture. Cook over low heat while preparing pasta according to package directions. Toss pasta and sauce; top with gorgonzola and serve.