Pappardelle with Cheese Sauce, Pear and Pine Nuts
Cook pasta in boiling salted water until al dente, according to package directions.
Rinse and trim celery. Set celery leaves aside and thinly slice stalks on the diagonal.
Heat olive oil in a saucepan. Add celery slices sauté 3-4 minutes over medium heat.
Dice Gorgonzola and mix about 2 tablespoons into the pot with celery. Mix in ricotta and milk. Simmer over low heat, stirring, about 5 minutes. Season with salt and pepper.
Toast pine nuts in a dry frying pan until golden-brown.
Rinse pears, halve lengthwise and remove cores. Cut pears lengthwise into thin slices.
Drain pasta and divide among plates. Top with cheese sauce and pear slices and sprinkle with pine nuts and remaining Gorgonzola. Serve garnished with celery leaves.