Walnut & Pear Spaghetti

1. 1

   Three quarters fill a large pot with water, bring to the boil, add the spaghetti and cook till al dente (about 8 minutes).

2. 2

   Drain the spaghetti being careful to RESERVE SOME OF THE COOKING WATER.

3. 3

   Return the hot spaghetti to the pot and, over a low heat, add the baby spinach leaves and cheese and stir until the baby spinach leaves wilt and the cheese starts to melt; add a little of the pasta water and continue to stir. (When I made this using yoghurt instead of cheese, I added very little water; judge how much water to use by the consistency).

4. 4

   Add the pear (or apple), walnuts, thyme and sage, stir well, and allow to warm through.

5. 5

   Drizzle with lemon juice, season to taste with freshly ground black pepper and serve hot.

6. 6

   Notes: For a smoother sauce, in a small pan, over a very low heat, melt the cheese with some of the pasta water and stir in the pear (or apple); then stir in the spaghetti and baby spinach leaves, until they are well coated; then add the lemon juice and gently fold in the walnuts, thyme and sage.

* Per serving · 4 servings · Values may vary.

No additional tips available.