Complete WHEAT CELLENTANI WITH PEAR AND GORGONZOLA

Cellentani integrali con pere e gorgonzola

Salt and freshly ground black pepper
To taste
1 1/2 tbsp. (20 ml) excess-virgin
Olive oil
2 heads endive, sliced
Juice of 1 orange
2 pears, this sort of as Bartlett
Juice of 1 lemon
12 oz. (350 g) full wheat cellentani
4 oz. (120 g) Gorgonzola cheese, diced

Serve a large pot of salted water to a boil.
Heat the oil in a large skillet above medium-reduced warm. Cook the
Endives till browned, 3 to 4 minutes. add the orange juice and
Cook the endives for about 3 minutes additional. Remove the pot against
The warm. Period with salt.
Peel and cube the pears and level them in a bowl. Sprinkle them
With lemon juice as a result they gained’t discolor.
Cook the pasta in the boiling water until it is al dente; drain.
Add the cellentani to the skillet with the endive mixture and cook
For 2 minutes. add the Gorgonzola and pears and cook for 1 moment
Far more. serve instantly.