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    You are in: Home / Australian / Walnut & Pear Spaghetti Recipe
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    Walnut & Pear Spaghetti

    Walnut & Pear Spaghetti. Photo by Karen Elizabeth

    1/1 Photo of Walnut & Pear Spaghetti

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    6 mins

    14 mins

    bluemoon downunder's Note:

    A light, flavoursome and highly individual pasta dish which includes pear (or apple) and walnuts among its ingredients. Makes a great stand alone dish, or it could be served as a side dish for four. Adapted from a recipe from Australian chef flip shelton's 'green: modern vegetarian recipes'.

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    Units: US | Metric


    1. 1
      Three quarters fill a large pot with water, bring to the boil, add the spaghetti and cook till al dente (about 8 minutes).
    2. 2
      Drain the spaghetti being careful to RESERVE SOME OF THE COOKING WATER.
    3. 3
      Return the hot spaghetti to the pot and, over a low heat, add the baby spinach leaves and cheese and stir until the baby spinach leaves wilt and the cheese starts to melt; add a little of the pasta water and continue to stir. (When I made this using yoghurt instead of cheese, I added very little water; judge how much water to use by the consistency).
    4. 4
      Add the pear (or apple), walnuts, thyme and sage, stir well, and allow to warm through.
    5. 5
      Drizzle with lemon juice, season to taste with freshly ground black pepper and serve hot.
    6. 6
      Notes: For a smoother sauce, in a small pan, over a very low heat, melt the cheese with some of the pasta water and stir in the pear (or apple); then stir in the spaghetti and baby spinach leaves, until they are well coated; then add the lemon juice and gently fold in the walnuts, thyme and sage.

    Ratings & Reviews:

    • on December 17, 2008


      Very good! Since I didn't have a pear, and I did have granny smith apples, that's what I used, DH sliced it wafer thin, so tart and crisp. I felt that I had quite a bit of spinach, but I do enjoy it, so that was fine. I didn't have walnuts, so I subbed macadamias, but another time will make sure I have walnuts, it is a completely different taste, I know. I used step 6, preparing the sauce separately, it worked well for me. Lovely pasta, bluemoon!

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    • on December 02, 2008


      What a delicious combination - the pears, blue cheese, walnuts and lemon all compliment each other so well. I used fresh herbs, and just half an ounce of the cheese, since the kind I have is really strong (and added a little bit of chicken broth for the moisture). I subbed arugula for spinach and let it just barely wilt on the pasta before serving. Fantastic dinner!

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    • on November 23, 2005


      Made the pear version and was totally delighted with how deliciously this turned out. I, too, used parmesan and Greek yogurt. I also used the entire pear and toasted the walnuts. Novel and definitely worth a try.

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    Nutritional Facts for Walnut & Pear Spaghetti

    Serving Size: 1 (328 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 751.7
    Calories from Fat 256
    Total Fat 28.4 g
    Saturated Fat 6.8 g
    Cholesterol 18.7 mg
    Sodium 434.6 mg
    Total Carbohydrate 100.3 g
    Dietary Fiber 9.3 g
    Sugars 7.4 g
    Protein 27.7 g

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