Fresh Cavatelli Pasta with Endive, Pear & Gorgonzola Cheese

Fresh Cavatelli Pasta

with Endive, Pear & Gorgonzola Cheese

20 MIN
2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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!

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Fresh Cavatelli Pasta with Endive, Pear & Gorgonzola Cheese
Title
time-saving
tips & techniques
Endive
Red Walnuts
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Fresh Cavatelli Pasta

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.

Toast the walnuts:
11" PFOA-Free CTX Nonstick 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:
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