Gorgonzola and Pear Tortelloni with Walnuts and Pangrattato
-
Feeds 1 - 2 people 
Prep time 5m
Cook time 5m
Description
These creamy, full-flavoured tortelloni are filled with tangy Gorgonzola cheese and sweet pear. We love to top them with chopped walnuts and pangrattato - breadcrumbs that have been fried with garlic and olive oil. This is a rich, indulgent dish that is perfect with a slightly aromatic white wine, such as a Northern Italian Riesling.
- 250g Gorgonzola and Pear Tortelloni
- 3 cloves garlic, crushed or grated
- 3 tablespoons olive oil, plus extra to serve
- 50g breadcrumbs
- 25g walnuts, toasted and chopped
- Heat the olive oil in a frying pan and gently cook the garlic for a minute or so.
- Add the breadcrumbs and cook, stirring regularly, until golden brown.
- Cook the pasta in boiling salted water for 2 minutes.
- Plate the pasta, drizzle with olive oil, scatter with breadcrumbs and walnuts, and serve.
