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Fresh Cavatelli Pasta Fill 1 Created with Sketch.

with Endive, Pear & Gorgonzola Cheese

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This Italian-inspired pasta dish is the height of fine dining. It features fresh cavatelli in a creamy, piquant white sauce with Gorgonzola, a creamy variety of blue cheese. Lightly toasted red walnuts offer crunchy texture and another dimension of flavor, alongside red and white endives. (White endives are often called “white gold” by Belgians). Diced pear rounds out the flavor profile, creating a juicy, mildly sweet finish. Mangia bene, chefs!

fresh
ingredients
Fresh Cavatelli Pasta with Endive, Pear & Gorgonzola Cheese
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Core and small dice the pear. Cut off and reserve an inch from the tops of both endives; thinly slice the bottoms of the endives. Mince the chives.

Toast the walnuts:
2 Toast the walnuts:

Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the walnuts. Toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.

Cook the pasta:
3 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the pasta thoroughly and set aside in a warm place.

Cook the endives:
4 Cook the endives:

While the pasta cooks, in the same pan used to toast the walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bottoms of the endives; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted.

Finish the pasta:
5 Finish the pasta:

To the pan of endives, add the Gorgonzola cheese, Parmesan cheese, heavy cream, toasted walnuts, cooked pasta and half the reserved pasta cooking water; season with salt and pepper to taste. Cook, stirring frequently, 2 to 3 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water until you achieve your desired consistency.) Remove from heat.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

In a medium bowl, combine the tops of the endives, pear and chives. Drizzle with olive oil and season with salt and pepper; toss to coat. Divide the finished pasta between 2 dishes. Garnish with the endive, pear and chive salad. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Core and small dice the pear. Cut off and reserve an inch from the tops of both endives; thinly slice the bottoms of the endives. Mince the chives.

2 Toast the walnuts:

Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the walnuts. Toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.

Cook the pasta:
3 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the pasta thoroughly and set aside in a warm place.

4 Cook the endives:

While the pasta cooks, in the same pan used to toast the walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bottoms of the endives; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted.

Cook the endives:
Finish the pasta:
5 Finish the pasta:

To the pan of endives, add the Gorgonzola cheese, Parmesan cheese, heavy cream, toasted walnuts, cooked pasta and half the reserved pasta cooking water; season with salt and pepper to taste. Cook, stirring frequently, 2 to 3 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water until you achieve your desired consistency.) Remove from heat.

6 Make the salad & plate your dish:

In a medium bowl, combine the tops of the endives, pear and chives. Drizzle with olive oil and season with salt and pepper; toss to coat. Divide the finished pasta between 2 dishes. Garnish with the endive, pear and chive salad. Enjoy!

Make the salad & plate your dish: