Whole Wheat Pasta with Pears, Walnuts and Gorgonzola Cheese

Ingredients

• 1 bunch leaved arugula 
• 3  bosc pears cored halved cut into small pieces
• 3 tablespoon butter 
• 4  basil leaves fresh chopped
• 1 cup gorgonzola cheese crumbled
• 1 cup heavy cream 
• 1  juice of lemon 
• 0.3 cup onions finely chopped
• 1 pound grain rotini whole
• 6 servings salt and pepper 
• 1 tablespoon sugar 
• 0.5 cup walnuts lightly toasted

Equipment

• bowl
• frying pan
• whisk
• pot
• colander

Directions

1. Bring salted water to a boil in a large pot.
2. Add the pasta and cook according to the package directions.Meanwhile, in a medium bowl, combine the pear and lemon juice, and toss to coat the pear evenly to prevent them from turning brown.In a sauté pan over medium-high heat, melt 2 tablespoons of the butter.
3. Add the pears and sugar and caramelize. Set pears aside on a plate.
4. Add the remaining butter and onions and saute until tender.
5. Add the cream and reduce the heat to low and simmer for about 1 minute.
6. Add 1/2 a cup of the cheese and whisk until smooth, about 1 minute more.
7. Remove from the heat and season with salt and pepper.dd the pears, walnuts, arugula and basil and stir.
8. Drain the pasta in a colander, add to the sauce and toss well.
9. Add the remaining cheese and serve immediately.