Pasta with Crispy Brussels Sprouts and Creamy Gorgonzola and Pear

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All Photos © Christine Elise McCarthy 2014

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vromans back

I saw these odd looking apple pears at the awesome Super King (the one in Van Nuys is FAR roomier than the San Fernando location & much more civilized) – and thought they would make a nice pizza topping.

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Ultimately – I burned out on pizza before using them so – using what I already had around – I came up with this pasta.  I made homemade spaghetti noodles – like the kind I used in this Salmon Carbonara.


Homemade pasta really is a completely different experience than boxed but it isn’t always realistic.  I just happen to have invested in nearly every pasta making device there is & I really enjoy the process…so I make it a lot.

Anyway – this comes together in the same time it would take you to cook some dry pasta & it is full of surprising flavors.  The garlicky Brussels Sprouts & the sweet pear & the rich Gorgonzola – it is really yummy.

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You can control how much cheese to use.  Blue cheeses are really powerful & I recommend going light-handed with them – and then you get the added benefit of a fairly healthy dish that still tastes decadent.

Pasta with Crispy Brussels Sprouts and Creamy Gorgonzola and Pears

Serves 2


1/2 lb pasta – cooked & drained

1 pear – any variety – seeded & cubed

10 Brussels Sprouts – sliced thin

2 garlic cloves – minced

Gorgonzola or other blue cheese – crumbled in the quantity that suits your taste

Olive oil


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Cook your pasta.  Drain & set aside.

Meanwhile – heat a little olive in a pan that is large enough to hold all the ingredients – including your pasta.  Saute the Brussels Sprouts over medium heat until they begin to brown – maybe 5 minutes.  Add the garlic & pear & saute another minute or so.  Stir to warm through & then add the pasta.  Cook long enough to incorporate & warm everything & then stir in the cheese.  Stir to get the cheese creamy & incorporated & then season with S&P.

Serve!  See?  EASY!

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