Gorgonzola and Pear Pasta

Ingredients:

• 2 T butter
• 2 firm pears, sliced
• 1 lb rigatoni pasta
• 8 oz BelGioioso CreamyGorg® cheese
• 1/4 cup boiling pasta water
• 1 T BelGioioso Mascarpone cheese
• 1/3 cup chopped walnuts (more – optional)

Directions:

Melt butter in skillet over low heat; add pear slices. Sauté until warm; remove from heat and set aside. Boil pasta in salted water. Meanwhile, cut CreamyGorg® cheese into small cubes; place into large saucepan. Add 1/4 cup boiling pasta water to cheese. Heat over low heat, stirring until sauce consistency. Drain the pasta when al dente. Return hot pasta to pot; stir in Mascarpone cheese to coat pasta. Stir in half the sauce; fold in sautéed pears and chopped walnuts. Place pasta mixture in serving bowl; top with remaining sauce. Garnish with additional walnuts, if desired, and serve immediately. (Serves 8)