Penne with pears and gorgonzola
11.5 oz Barilla Penne
3 oz Gorgonzola cheese
4 tsp extra virgin olive oil
salt and pepper to taste
Slice the endives and sauté in a pan with the oil for 3-4 minutes.
Moist with the juice of the orange, cook for about 3 minutes, then remove from the heat and add the salt. Peel and cut the pears in dices, sprinkle with lemon juice.
Cook the Penne in abundant salted water, drain when al dente and sauté in a pan for some minutes with the endives. Add the Gorgonzola cheese cut in pieces and the diced pear previously prepared.
Serve piping hot.