Ribbon pasta with pears and celery
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
It is best to choose the wholemeal version of pasta, as it contains significantly more vitamins, minerals and fibre than white flour pasta.
Ingredients
- Ingredients
- 400 grams Pappardelle noodles
- Iodized salt
- 600 grams Celery (with green parts)
- 1 Tbsp olive oil
- 150 grams Gorgonzola
- 40 grams Ricotta cheese
- 100 milliliters milk
- freshly ground peppers
- 3 Tbsps Pine nuts
- 2 small Pear
Preparation steps
Cook pasta according to package instructions in boiling salted water until al dente. Rinse and dry celery. Set celery leaves aside and cut stalks diagonally into thin slices. Heat olive oil in a saucepan and saute celery slices for 3 - 4 minutes on medium heat.
Crumble Gorgonzola. Add 2 tablespoons of Gorgonzola, ricotta and milk to the pot and melt, stirring, on low heat. Simmer for about 5 minutes. Season with salt and pepper.
Toast pine nuts in a dry pan until golden brown. Rinse and dry pears, halve lengthwise and core, cut lengthwise into thin slices. Drain pasta. Arrange pasta with cheese sauce and pear slices on plates. Sprinkle with pine nuts and remaining Gorgonzola. Garnish with celery leaves and serve.