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This put up is in partnership with California Pear.

I discover seasonal meals modifications come within the type of pasta so that is no totally different. This pasta options half pasta and half roasted greens/fruit (sure, I stated fruit). Add to that a straightforward ‘sauce’ of cheese and also you’re able to eat.

Candy potatoes, it’s time

It appears becoming that the primary fall recipe I’m sharing options candy potatoes. It’s my leaping off level and as soon as I begin, it’s months stuffed with candy potatoes, squash, and root greens. This pasta can be nice with roasted butternut squash (or actually any barely candy onerous winter squash). Nonetheless, I snuck one further factor on this pasta that you simply won’t expect.

Straight-on image of bosc pears

California Pears

Since we’re nonetheless within the midst of California Pear season, I needed to discover a savory technique to actually get pleasure from pears and this pasta is it. I selected to make use of the Bosc selection for one function: texture. By including the pears later within the roasting course of, the pears brings texture to dish by means of a little bit of crispness.

Mascarpone Cheese

I really like mascarpone cheese but it surely feels actually wealthy to me, so I solely use it sometimes. This pasta dish is the right companion. The mascarpone basically turns into the sauce and the richness of the cheese balances the earthiness from the potatoes and the sweetness from the pears. You possibly can swap this out for nut cream if eager to go vegan.

Serve it with

Lastly, this pasta wishes a strong inexperienced salad to stability the richness and never surprisingly, possibly a drizzle of chili oil for the pasta.

Print

Candy Potato Pear Pasta with Mascarpone


Scale

Substances

Candy Potatoes

1 pound candy potatoes

1 tablespoon olive oil

¼ teaspoon sea salt

1 massive Bosc Pear

1 tablespoon rosemary, minced

Pasta

four ounces pappardelle (or actually any sort of pasta you want)

1/four cup mascarpone cheese

¼ grated veg-friendly parmesan

Zest from one lemon

Pasta water

Salt/pepper


Directions

  • Warmth your oven to 425˚F. Peel and lower the candy potato into ¼” cubes. Place on a sheet tray coated with parchment and toss with olive oil and salt. Roast for 20 minutes, till the candy potatoes are delicate however barely browning. 
  • Whereas the candy potatoes are initially roasting, peel and dice the pear. Pull the candy potatoes from the oven after 20 minutes and add the pears/minced rosemary. Return the tray to the oven and roast for an additional 10 minutes. Pears ought to be sizzling and the candy potatoes ought to be browning.
  • Whereas the candy potatoes and pears are cooking, carry a big pot of salted water to a boil. Add the pasta and cook dinner till tender. Take away a couple of cup of pasta water and put aside. Drain the noodles and return to the pot. Add within the mascarpone cheese, parmesan, and lemon zest. 
  • Toss till the mascarpone has warmed and coated the noodles, including splashes of pasta water as wanted to assist skinny the sauce. Because the pasta cool, it’s going to take in the sauce so in case you plan to let this sit for any time, skinny it slightly further. Stir in ¾ of the roasted candy potatoes and pears.
  • Style and add salt/pepper as desired. If in case you have any toasted walnuts round, you can add these as properly. Divide into bowls and high with the remaining ¼ of candy potatoes and further rosemary, if desired.  

Image of two bowls of pasta with roasted orange sweet potato and a glass of red wine.