Penne with Roasted Pear, Goat Cheese and Walnuts

I’ve been trying to eat as seasonally as possible, and to always ask my local vendors “What’s good today?” At a recent trip to a favorite local cheese shop, the staff mentioned enthusiastically that it was “a perfect time of year for goat cheese.” So goat cheese has been on my mind, and I’ve been inspired to go along with the season.

One of the nicest ways to enjoy goat cheese is with a good, fresh pear, so I have been eagerly scouting the markets, hoping to find that perfect piece of complementary fruit. However, while it may be a great time of year for goat cheese, it seems the pears aren’t on quite the same schedule. The pears at my neighborhood supermarkets have been a little on the hard side recently—they may look great in the produce display, but are often just a little too firm to eat right away. At least, not without a little help—roasting them in the oven is an easy way to soften them and bring out additional flavor as well.

For a quick one-dish meal at home, I combined some crumbled goat cheese with roasted pears, walnuts (left over from trying Guilherme’s awesome ricotta walnut pasta recipe recently), a couple of handfuls of greens and penne pasta. This is wonderful served warm, or as a cold salad the next day. Enjoy!

Penne with Roasted Pear, Goat Cheese and Walnuts

Serves 4-6

Ingredients:

• 8 oz. pasta, such as penne
• 2 Bosc pears, ripe but firm (firmer varieties of pears work best)
• 1 tablespoon plus 3 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• Juice of half a lemon
• 1/2 cup baby arugula (rocket)
• 1/2 cup baby spinach
• 1/4 cup chopped walnuts
• 1/4 cup crumbled goat cheese
• Pinch of sea salt

Directions:

Preheat oven to 425° F. Slice the pear into thin wedges, leaving the skin on and removing the center core. Toss with one tablespoon of olive oil, coating lightly, then place in baking dish and roast in oven for 10 minutes. Remove from oven, stir again, and return to oven for an additional 5 minutes. Allow to cool, then cut into smaller bite sized pieces.

Mix together the remaining 3 1/2 tablespoons of olive oil with the balsamic vinegar and lemon juice. Cook penne according to package directions. Drain pasta and mix in the olive oil-vinegar-lemon juice mixture, then mix in the chopped pears, arugula and baby spinach. If desired, add a little sea salt to taste. Divide among plates and top with crumbled goat cheese and chopped walnut pieces.

Option: Skip the pasta and just serve with extra greens as a salad.

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