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Added November 20, 2005 | Recipe #145692
Showing 1-3 of 3
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (328 g)
Servings Per Recipe: 2